1 fresh fig or one peeled kiwi
2 thin slices of Prosciutto di Parma
1 ounce Parmigiano Reggiano
1 teaspoon unsalted butter
1 teaspoon Filippo Berio olive oil
Quarter fig or kiwi lengthwise. If using kiwi, remove the white core on each wedge. Cu tProsciutto di Parma slices in half producing four slices, one to wrap around each piece of fruit.
Onto a plate, or a platter if you are making the recipe larger, shave Parmigiano Reggiano into a fine snow with a micro plane.
Shake plate to cover the entire surface with cheese. Heat butter and olive oil in a sauté pan set over medium heat.
Add Prosciutto wrapped fruit wedges and cook on two sides until just lightly browned, one to two minutes total. While warm,place neatly on Parmigiano covered plate. The cheese will stick to the warm wedges. Serve with tooth picks.
Makes one serving but can be easily increased.
This recipe is featured on show 1916 - The King ofCheese, thanks to Chef Nancy Radke. Copyright© 2008 European Union and Italy
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