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    Figs roasted in sherry vinegar caramel, Grana Padano crisps & Prosciutto di San Daniele

    2 people
    T220 min


    • 4 figs, halved
    • 20g butter
    • 50ml sherry vinegar
    • 2 tbsp brown sugar
    • 100g Grana Padano finely grated
    • 4 slices of Prosciutto di San Daniele
    • 10 basil leaves
    • Olive oil
    • Black pepper



    STEP 1

    Preheat oven to 180 degrees.
    On a lined baking sheet, place the grated Grana Padano in circles 8cm diameter, making 4 in total. Bake until the cheese is golden brown and bubbling. Remove from the oven and allow to cool. Lift the crisps off the tray and store aside until ready to serve.

    STEP 2

    In a non-stick pan, add the sugar and allow to caramelise. When bubbling, add the butter and mix together well. Add the figs cut side down and cook for 1 minute in the bubbling caramel.


    STEP 3

    Take off the heat and deglaze with the sherry vinegar. To serve, fold the Prosciutto di San Daniele loosely on a plate. Add the fig halves, then top with a little drizzle of olive oil. Scatter the basil leaves, then add the Grana Padano crisps and finish with a twist of pepper