[Intro music]
Figs come in various sizes and their colour ranges from green to purple.
While they are available all year long in their dry version,
it is only at the end of the summer that you can find them fresh at the market.
Ripe figs, Prosciutto, Arugula and shaved Parmigianino Reggiano.
The combination of flavours in this recipe couldn’t be better.
To make this salad, you will need arugula salad,
here I have large leaves and small leaves- it’s a mixed,
figs- purple and green, little ones depending on what is available fresh at the market,
shaved Parmigianino Reggiano, I prefer Reggiano rather than Padano,
much more flavour, salt, pepper, balsamic vinegar and extra virgin olive oil.
Make the balsamic Vinaigrette. So 1 tablespoon of balsamic vinegar.
Add 2 tablespoons of extra virgin olive oil, season with salt and pepper.
Whisk the ingredients together.
Reserve and prepare the figs.
I have washed the figs earlier and pat dried them gently.
Trim the stem off. Like so.
See the milk of the fig, just at the end here.
Now this will be hard. From about half inch to three quarter of the base of the fig, make 4 cuts.
Press gently at the bottom of the fig to reveal the flesh.
So by four fingers, squeeze. Like a flower.
And repeat the operation for all the figs.
Very light. I love figs. Here we go.
In France, every family in the back yard of the garden, had a fig tree.
And you could use the leaves in many recipes to wrap food or to cook it,
after baking in the oven.
Once you want to cook some chestnuts, you can cook them with some fig leaves.
It gives a nice aroma. And the last one.
Toss the salad in the vinegar.
Now it’s time to plate.
So pick the largest leaves of arugula
and position them on the centre of the plate, may be a third one here.
Garnish with the smaller ones.
Add the figs. One green and 2 reds. So 2 purple ones.
That’s the last one. Get the ham.
And remove the excess of fat.
Then slice the ham into pieces and place it on the salad.
Cut one more slice. Same thing.
Garnish the plate.
Then shave the parmesan.
So to shave the parmesan, I am going to use a vegetable peeler.
So the first ones won’t be very nice because it is not totally flat.
Make long ones, try to..
Garnish the salad with some flakes or some parmesan shavings I can say too.
Then serve the salad immediately and let me say in Italy, Buon appétit a tutti.