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How To make Prosciutto Di Parms with Fig Tartletts
Pastry: 3 cups flour
12 tablespoons sweet unsalted butter, melted
and liquid
1/4 cup sugar
2 extra large eggs
12 figs, ripe
8 ounces Prosciutto di Parma :
sliced paper thin
1 teaspoon fennel seed
2 ounces extra virgin olive oil
Preheat oven to 400 degrees F. Butter a baking dish and set aside.
On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve.
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CREDITS –
Creator and Director – Eric Slatkin
Executive Producer and Food Stylist – Sonya Masinovsky
Director of Photography – Chris Low
-------------------------RECIPE-------------------------
OPEN FACE FIG, PROSCIUTTO & RICOTTA
Serves 1
for the fig topping-
5-6 fresh figs
2 teaspoons red wine vinegar
2 teaspoons sugar
pinch of salt
freshly ground pink peppercorn
for the ricotta spread-
½ cup whole milk ricotta
1 heaping teaspoon good quality honey
big pinch coarse salt
for the sandwich-
1 slices hearty bread
2-3 slices prosciutto de parma
arugula
olive oil, salt and pepper, to taste
for the figs-
Slice the figs into rounds. Add them to a bowl and top them with vinegar, sugar, salt and pepper. Let the figs macerate for 5-10 minutes, while you prepare the other ingredients.
for the ricotta topping-
Combine the ricotta, honey and salt.
assembly time!
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