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Title: Prosciutto Di Parma With A Grilled Fresh Fig Salad
Yield: 4 Servings

Ingredients

      8 oz Prosciutto di Parma; sliced
           -paper thin
     12    Figs; cut in half
      2 tb Chopped fresh rosemary
           -leaves
      2 tb Balsamic vinegar
     12 lg Italian parsley sprigs
    1/2 lb Fresh arugula leaves;
           -washed, spun dry
           ; to yield 2 cups
      3 tb Extra-virgin olive oil

Instructions

Preheat grill or broiler.
Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and
allow to cool.
In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar,
Italian parsley, arugula and extra-virgin olive oil. Gently mix with
handsso as not to break the figs up.
Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and
placeon top of Prosciutto and serve immediately.
This recipe yields 4 servings.

Recipe Source:
MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # MB-5677 broadcast 01-27-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

02-03-1997

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Contributor: Mario Batali

Preparation Time: 0:00

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