Prosciutto Di Parma With Fresh Figs And Fett'unta

Recipe Ingredients

3 cups	711ml	Fresh figs - stems removed
3 tablespoons	45ml	Pomegranate molasses
1/2 cup	118ml	Extra-virgin olive oil - plus
6 tablespoons	90ml	Extra-virgin olive oil
1		Baby spinach
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Prosciutto di Parma - thinly sliced
4		Italian peasant bread 1" thick - toasted in 400 degre
		Oven for 2 minutes

Recipe Instructions

Chop 1 cup of the figs and place in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified. Set aside. Cut remaining figs in half lengthwise and set aside.

Place baby spinach in a large salad bowl and toss with lemon juice, remaining olive oil, salt and pepper.

Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach. Drizzle toast with fig oil and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B33) - from the TV FOOD NETWORK

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