Antipasto tasty finger food or fast with the last of September figs: baked black figs wrapped in Parma ham and topped by sour cream and walnuts. For the recipe I was inspired by a number of Salt and Pepper, but I customized the dish replacing speck with the raw, the crescenza cheese with sour cream and I added walnuts. Get ready in a Flash and you eat freshly baked pastries. The taste is particular, different from the classic pairing of figs and prosciutto: before you feel in the mouth the sweetness of the fig, then the strong note of chlorophyll data from the Peel, to follow the savory ham, Finally the fresh sour cream and crunchy Nuts. Really try, also having regard to the speed of execution.
Ingredients for 4 people:
- 8 small black figs and sodi
- 4 tablespoons sour cream (Click here for the recipe of sour cream on the basics)
- 4 nuts
- 4 slices of Parma ham
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. Wash the figs and cut the stem, then practice on top of each fig a cross deep enough engraving.
Divide in half lengthwise each slice of prosciutto and wrap the figs.
Bake the figs for 10 minutes, then remove from the oven and garnish with sour cream and walnuts chopped. Serve immediately.