Figs are in season now in Italy. To me it is no different than having a piece of cake such is their sweetness! But they are certainly healthier than cakes and very nutritious too!
Before leaving Italy I made the most of my dad's fig tree and apart from having one after the other I wrapped them nicely in Parma ham and served them as a starter for lunch. The sweetness of the figs and the saltiness of the ham combine perfectly together and a few leaves of arugola give the final touch.
My daughter helped me with this recipe, in fact she mostly did it herself. I am hoping she will be a good cook one day as so far she seems very enthusiastic of learning about picking edible herbs and trying new foods. She picked the wild arugola herself in the garden. So I have a very handy assistant in the kitchen!
- Prep Time : 20 minutes
Wash and clean the arugola
Peel the figs and make a cross incision in the middle
Wrap them with 2 slices of Parma ham
Lay the arugola on a large plate and put the figs over it. If you are not serving them immediately store them in the fridge.