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Starters
Fig carpaccio with prosciutto crudo and rocket
A lightning-fast summer starter that pairs the sweetness of ripe figs with salty prosciutto crudo and peppery rocket. Ideal on the beach or as a fresh aperitivo plate.
Method
- Choose 4 figs ripe at just the right point: the skin should give slightly under your finger without splitting. Rinse them quickly under cold running water and pat them dry with kitchen paper. Do not peel them, the skin holds the slices together and carries the sweetness.
- Set each fig on the board stalk-side up. With a sharp, smooth-bladed knife (never serrated), slice vertically 3-4 mm thick. You will get 5-6 slices per fig.
- Fan the fig slices out over cold plates (one per person), overlapping them slightly towards the rim. The carpaccio effect needs visual density and even coverage.
- Drape the prosciutto crudo over the figs in a thin veil (20 g per portion), letting the slices form small waves. Leave gaps between the folds so the fig shows through.
- Choose fresh wild rocket, not the limp bagged kind. Wash it in iced water to crisp it up, then dry it thoroughly in a salad spinner or a tea towel.
- Arrange 10 g of rocket per portion in the centre of the plate in a low mound, never a tall one: it should stay light and not hide the prosciutto.
- Quickly toast the walnut kernels (5 g per portion) in a dry non-stick pan over medium heat for 2-3 minutes, shaking constantly. Stop the moment you smell them: any longer and they turn bitter. Tip them straight onto a cold plate to halt the cooking.
- Chop them roughly with a knife, not to a powder: they need to stay crunchy under the tooth.
- Scatter the toasted walnuts over the rocket and around the plate.
- Add a fine thread of extra virgin olive oil (2-3 ml per portion), moving in a zig-zag so it spreads evenly. Use a medium-fruity oil, nothing aggressive: it must not cover the fig.
- Grind black pepper straight onto the plate: 2-3 turns of the mill per portion. No salt, the prosciutto brings enough, or 2-3 flakes of Maldon salt if you like the crunchy contrast.
- Serve immediately on cold plates (straight from the fridge), with the ingredients at room temperature. Figs do not keep: after 30 minutes they lose their looks and their juices wet the plate.
Minnelea products for this recipe
The preserves used in this recipe.
• If you do not have a meat mallet, a drinking glass works just as well for flattening the figs.
• You can also cut the figs into wedges and wrap them in prosciutto for a different presentation.
• The dish can be made ahead, sealed and carried along for a day out or a trip to the beach.
A Minnelea take on Mediterranean tradition, built around our Minnelea Extra White Fig Jam. We cook at low temperature, with real Cilento fruit and a short ingredient list: our recipes exist to show off what the farm makes, not to copy anyone else's cooking.
• You can also cut the figs into wedges and wrap them in prosciutto for a different presentation.
• The dish can be made ahead, sealed and carried along for a day out or a trip to the beach.
A Minnelea take on Mediterranean tradition, built around our Minnelea Extra White Fig Jam. We cook at low temperature, with real Cilento fruit and a short ingredient list: our recipes exist to show off what the farm makes, not to copy anyone else's cooking.