Fig, Mozzarella and Parma Ham

Fig, Mozzarella and parma Ham

The figs in Sardinia were quite beautiful. Ripe, jammy, small enough to pop whole into your mouth and moreish beyond belief. The classic combination of sweet fig, milky mozzarella  and salty Parma ham is most successful when the ingredients are top notch. My boys voted this one of the best dishes they ate all holiday. Considering that it takes a minute to assemble, that is quite a result. This dish is not worth putting together unless your figs are really ripe. You can make it into a vegetarian dish by leaving out the ham and adding a few handfuls of rocket or salad leaves. Parma ham is not an ingredient for daily use, but one slice is ok as a treat. Remove the fat on the side of your slice.

For 4 people:

8 ripe figs, torn in half
2 balls low fat mozzarella
4 slices Parma ham
A handful of fresh basil leaves
Black pepper
Extra virgin olive oil – preferably a spray

Place the figs on a plate, drape the Parma ham over the figs. Tear the mozzarella into rough chunks and scatter about the figs and ham. Scatter over the basil leaves, roughly torn if large. Now give the whole dish a grinding of black pepper. Finish off with a few spritzes of olive oil.

Eat in the sun.

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