Prosciutto e Fichi
In the psychosis-inducing heat of a Roman summer, few things offer as much relief as prosciutto e fichi. This classic pairing, served at wine bars or trattorie as an antipasto, balances the salty delicacy of cured ham with the lush sweetness of ripe figs, which are unceremoniously plated without garnish in August and September, when figs are in season. Look for figs so jammy and ripe that they are nearly bursting open.
2 ingredients
Prep: 5 mins
Prosciutto e Fichi
Ingredients (2)
Ingredients (2)
Instructions
Distribute the prosciutto slices (8 oz) evenly among four plates.
Lay the fig halves (8) over the prosciutto.
Serve.
Notes
Notes
To make this combo portable, cut Pizza Bianca into four (4-inch squares. Slice open, keeping it hinged. Squish 2 figs into the crumb of each pizza square. Drape over the prosciutto, dividing evenly. Close the sandwich and devour.
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