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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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Ham and Fig Sandwich
Baguette or loaf of bread
Butter (salted)
6-8 ripe figs
Black forest ham (or bacon/prosciutto)
Chèvre (or brie would also be good)
Honey
Lettuce
Cut your baguette in half and butter one side. Top it with ham. I used a smoked black forest ham, but use what you have! Top the ham with sliced figs. Slice large ones in multiple pieces and slice smaller figs in half. Slice goat cheese into rounds or if you’re using a spread, spread it onto the other side of the baguette. Drizzle figs with honey. Broil in the oven on 350 F for 10 minutes. Add lettuce and put sandwich together. Enjoy!
Bon appétit!
#figrecipes #figrecipe #figs #sandwich #sandwichgram
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Fig, Goats cheese and parma ham starter
Watch how Maryke Josling, owner and Chef of The Little Pink Chef in Durbanville, Cape Town share some cooking tips.
More info, e-mail: info@tlpchef.co.za or phone: 0219753702