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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 PROSCIUTTO SAN DANIELE WITH BLACK PEPPER FETTUNTA AND FIGS Serves 4 2 cups fresh figs, stems removed and roughly chopped, plus 1 cup fresh figs, cut in half lengthwise ½ cup plus ¾ cup extra virgin olive oil 3 tablespoons pomegranate molasses 4 1-inch thick slices of crusty peasant bread, toasted in 400 F oven for two minutes and slice in half on a bias 1 bunch baby spinach Juice of 1 lemon juice Salt and pepper ½ pound Prosciutto San Daniele, thinly sliced 4 tablespoons extra virgin olive oil INSTRUCTIONS Place the chopped figs in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in ½ cup olive oil until mixture is emulsified. Set aside. Place the spinach in a large salad bowl and toss with lemon juice, remaining olive oil and salt and pepper to taste. Divide the prosciutto evenly among four chilled dinner plates, laying the slices across the plate. Top each plate with a mound of spinach. Arrange the cut figs around the spinach. Drizzle the toast with the fig oil and serve immediately. |
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