COOKING: 14 DECEMBER 2016
By ROBERTA MUIR
Figs and prosciutto
Here’s another recipe which is so simple it’s hardly a recipe at all. But I know that’s what you like, especially when friends drop by for a Christmas drink and you’re busy but still want to put something delicious and impressive on the table.
The simpler the dish, the more important the quality, as there’s nowhere for second-rate ingredients to hide.
Buy prosciutto freshly sliced from a good deli which lays it out properly so the slices stay intact. I prefer the sweetness of San Daniele over the slightly saltier Prosciutto di Parma, but that’s down to personal taste.
And use the best authentic balsamic vinegar you can afford. I like Riccardo Giusti by Giuseppe Giusti (http://www.giusti.it).
And to drink, I love the La Prova Aglianico Rosato (http://www.scottwines.com.au), as much for its wonderful pale pink blush as its dry, textured palate. NOTE: This may prove impossible to find in the Central West, so Molong Online suggests you get some good bone-dry Australian rosé such as Bremerton 2016 Racy Rosé from Langhorne Creek (http://www.bremerton.com.au).
Serve these figs as an entrée (as I’ve done here), or wrap each quarter in half a slice of prosciutto, skewer with a toothpick and arrange on a platter to serve as finger food. Figs are one of the great treats of summer … but for the rest of the year you can do the same thing with thin slices of ripe rockmelon.
Serves six as an entrée:
18 slices prosciutto
Balsamico di Modena,
Cut figs in quarters, through the stem, and arrange on plates.
Add a few drops of balsamic vinegar to the centre of each one.
Wind prosciutto around the figs.