Parma Ham with Fragrant Figs

Everyone loves parma ham with melon but try the ham with really ripe figs. They have less moisture but make a delicious and sweet combination.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Cook: 5 min

Ingredients

Parma ham (prosciuto) slices 8
Ripe fig 1
Rocket if you like

Method

1
The parma ham should be thinly sliced.
2
Cut the fig into 8 wedges - they should be really ripe, even squashed a little, releasing some juices.
3
Add some rocket as a garnish of you like. Roll up the fig with the ham and enjoy...it's truly delicious.

Tips & Note

Choose the best ripest figs, in fact use them past their best before date. Mature ham has lots of salt and with the figs is better than with watery melon.

Parma Ham with Fragrant Figs

Everyone loves parma ham with melon but try the ham with really ripe figs. They have less moisture but make a delicious and sweet combination.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Cook: 5 min

Ingredients

Parma ham (prosciuto) slices 8
Ripe fig 1
Rocket if you like

Parma Ham with Fragrant Figs

Recipe ID :1052 Posted on 31 AUG 2015

Serves 4

Cook 5min
views 1,070
printed 89

saved 1

Everyone loves parma ham with melon but try the ham with really ripe figs. They have less moisture but make a delicious and sweet combination.

Share

Ingredients

Method

Cook
5min
1
The parma ham should be thinly sliced.
2
Cut the fig into 8 wedges - they should be really ripe, even squashed a little, releasing some juices.
3
Add some rocket as a garnish of you like. Roll up the fig with the ham and enjoy...it's truly delicious.

Tips & Note

Choose the best ripest figs, in fact use them past their best before date. Mature ham has lots of salt and with the figs is better than with watery melon.

HOME
midnight kitchen
I’ve got 118 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
I was taught this recipe by a chef from an exclusive Japanese restaurant. Dried squid is delicious, just mix with celery to get an interesting salad.
Celery, Dried squid, Noodle stock (mentsuyu)
HOME
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions
HOME
Paella is the most famous Spanish dish but caldoso is also a popular rice dish.
Rice, Onion, garlic, carrot, King prawns, Squid, Clams, Fish stock cube, Hot water, Tinned tomatoes (chopped), White wine
HOME
This is a failsafe recipe, adding simple vegetables and tinned tuna.
Pasta, Chinese leaves bunch, Flour, Vegetable stock granules, Milk, Tinned tuna, Salt & pepper
HOME
Broccoli is a superfood, I used it with tofu in this dish. The peanut satay sauce that you can buy at a supermarket as a substitute for sesame makes it easy to prepare this dish. It's both healthy and easy to cook.
Broccoli bulb, Tofu, Satay sauce (shop bought), Sugar, Noodle broth, concentrated (mentsuyu)
HOME
Minty crushed peas that go well with fish and chips or roast lamb.
Tinned marrowfat peas , Mint leaves, Salt & pepper
HOME

Similar Recipe

Saltimbocca means 'jump in the mouth' - this dish is so quick, it does just that!
Pork fillets, Parma ham slices, Sage leaves, Salt & pepper, Butter, White wine, Salt (for the sauce)
Julia
HOME
Use lots of blueberries, they pop deliciously in your mouth!
Butter, Granulated sugar, Eggs (medium), Flour, Baking powder, Milk, Dried blueberries
Nuko@York
HOME
Prepare this before your guests arrive to make an eye-catching centrepiece.
Pork shoulder, Salad pack (large), Cherry tomatoes, Spring onions, Pork Seasoning:, Garlic salt, Olive oil, Dried thyme, Sauce:, Soy sauce, Honey, Lemon juice, Extra virgin olive oil
An excellent combination of salty ham and unique blood orange citrus - refreshing and delicious!
Mozzarella cheese, Blood oranges, Cured ham slices, Rocket, Olive oil, Salt & pepper
yhiranuma
PRO
It's packed full of superfoods!
Quinoa and bulgar wheat, Water, Kale, Tuna (tinned, in sunflower oil), Cherry tomatoes, Red onion, Dried apricots, Balsamic vinegar
A quick and trendy starter to show off to your guests!
Apples, (Cox, Braeburn, Golden delicious), Egg, Parmigiano reggiano, Gherkins or cornichons, Extra virgin olive oil, White balsamic vinegar (or lemon juice), Walnuts or pecan nuts, Salt & pepper
Mizue
PRO

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari