Figs and Parma ham: An irresistible autumn carpaccio recipe
Figs are the autumn fruit discovery that has taken the internet by storm. Prepare a delicious carpaccio with Parma ham instead of baking them with feta cheese again. This surprising appetizer works great as a light snack or a tasty dinner.
Although autumn is mainly associated with apples and pears, figs are becoming increasingly popular. They taste the best now and are quite affordable, so it would be a shame not to take advantage of this opportunity and invite them into your kitchen. Many people face the challenge of how to serve them properly. There are plenty of recipes, but in our kitchen, carpaccio has caused the greatest sensation.
Figs carpaccio
The name carpaccio mainly refers to thin slices of raw beef. However, there are many variations where beef is replaced with salmon, beets, or figs. As a result, a delicious salad ends up on the table, proving that greens don't have to be boring.
All you need are a few simple ingredients and a few minutes. Sweet figs, salty Parma ham, bold salami, delicate coppa, and crunchy walnuts create a unique Italian-style composition.
Ingredients:
- 1 oz arugula
- 2 slices of Parma ham
- 2 slices of salami
- 2 slices of coppa
- 0.7 oz Parmesan cheese
- ⅓ cup chopped and toasted walnuts
- 1 tablespoon balsamic glaze
- 2 tablespoons olive oil
Preparation:
Step 1. Peel the figs thinly. Cut them in half and place them on a plate. Press them with a glass to form flat, thin discs.
Step 2. Place washed and dried arugula or lamb's lettuce and sliced cold cuts on the figs. Add thin cheese shavings.
Step 3. Drizzle the whole dish with balsamic vinegar and olive oil. Sprinkle with chopped, toasted walnuts and garnish with fig. The quick and healthy salad is now ready. Enjoy!
