Figs with Prosciutto – Prosciutto e Fichi

 

At peak season right now in northeast Georgia, figs are luscious. We have two very productive trees at the restaurant. Most of the harvest (that survives eating right off the tree) is destined for fig chutney, which stores well and is used in some of our baked goods and appetizers. But for several weeks fresh figs lend themselves to a special treat from northeastern Italy, served cut into halves (quarters if larger than ours) and topped with a small curl of dry-cured Italian Prosciutto ham. 

 

Figs are one of the earliest fruits domesticated by humans, dating back about 6500 years in the Near East. Prosciutto is pretty ancient too, dating back to at least early Roman times, with several written descriptions from that era. The city of Parma was noted in 200 BC to be a center of the production. Prosciutto di Parma, is still one of the most valued of the dry-cured hams from Italy.

 

Making prosciutto is simple in concept, though complex in practice. Hind legs from specially reared pigs are skinned and deboned then cured in salt for one to two months to extract all liquid and to prevent spoilage or harmful organisms. The hams are then rinsed off and hung to dry for many months, up to three years..

 

Prosciutto is typically sliced and sold paper-thin. It’s fairly expensive, given the long curing process. But it is used in small quantities as charcuterie and to highlight pasta dishes, fresh mozzarella and other cheeses, and fruits like melon, peaches and figs.

 

Other than finding fresh tasty figs, and the sometimes painful price on prosciutto, making Prosciutto e Fichi is simple. The dish serves as a starter course or an antipasto.

 

The recipe is based per person, but the quantity is easily multiplied according how many people are eating.

 

For each person:

4-5 small figs or 2-3 larger ones

1 thin slice prosciutto

 

Cut stems off figs. If using smaller figs, split them in half lengthwise. For larger ones cut them lengthwise into quarters. Lay them out on an attractive plate or platter.

 

Cut 1 slice of prosciutto per person crosswise into the number of pieces needed to cover the fig pieces for 1 person. Either drape a piece of prosciutto over fig piece, or roll or fold the prosciutto piece and place on top of the piece of fig, whichever method looks better for the figs used.

 

Allow to sit at least ten minutes for flavors to blend a little. Serve at room temperature.