in Italy

Fig quarters with mascarpone cream and Parma ham

updated

Spread the love

Ingredients for 40 servings:

  • 10 large figs
  • 100 g Parma ham, cut into thin slices
  • 75 g mascarpone
  • Salt and pepper, white, from the mill
  • Lemon peel, grated
  • 40 pistachios

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

festive starter

Briefly wash the figs, pat dry with kitchen paper, and quarter them. Cut the Parma ham lengthwise into thin strips and place them loosely in the center of a platter. Arrange the fig quarters in a circle around the Parma ham. For the cream, mix the mascarpone and season with salt, pepper, and a little grated lemon zest. Transfer the cream to a piping bag fitted with a small star nozzle and pipe small dots onto the fig quarters. Garnish each dot with a pistachio kernel.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Redfish fillet in mustard cream

Grape-pear breakfast