Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 10

24 finely cut slices of Parma ham

4 ripe figs, peeled and quartered

Serves: 4

Preparation time: 5 minutes

Divide the Parma ham between 4 plates. Place the figs in the centre, and serve.

Marco

“This dish reminds me of happy days spent with my mother’s sister, Zia Luciana, in Genoa. I love the wonderful combination of slightly salty ham with sweet figs. Buy your prosciutto from a good Italian delicatessen and have it sliced paper-thin off the bone in front of you. The figs, either green or black, should be soft to the touch. I believe in sourcing the very best ingredients and allowing the food to speak for itself, without the need for anything else on the plate, even seasoning.”