Prosciutto di Parma with Fresh Figs and Fett'Unta (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
3 cups fresh figs, stems removed |
3 tablespoons pomegranate molasses |
1/2 cup plus 6 tablespoons extra virgin olive oil |
1 bunch baby spinach |
2 tablespoons fresh lemon juice |
salt and pepper |
8 ounces prosciutto di parma, thinly sliced |
4 (1-inch) slices italian peasant bread, toasted in 400 degree f oven for 2 minutes |
Directions:
1. Chop 1 cup of the figs and place in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified. Set aside. Cut remaining figs in half lengthwise and set aside.
2. Place baby spinach in a large salad bowl and toss with lemon juice, remaining olive oil, salt and pepper.
3. Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach. Drizzle toast with fig oil and serve immediately.
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