Fig madness – Salad of figs, prosciutto and buffalo mozzarella

I was lucky enough to get a whole case of ripe figs at the Victoria Market last Saturday for only $20. For 36 figs, that’s about 55 cents per fig. Just a few weeks earlier they’d been $30/kg so I counted myself lucky. Very lucky.

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So what does one do with 36 perfectly ripe figs? On the Saturday my husband and I ate several of them each, then we sent six to my mother (who adores figs). So that left 26 figs. I used five to make a fresh fig tart that afternoon. Then we ate a couple more. So that left us with 21. On Sunday I made a fig salad based on one that is in the February edition of Gourmet traveller magazine. I added some prosciutto and then pretty much followed the recipe. The weather had been so hot it made a wonderfully light Sunday lunch with a glass of chilled Friulano. For a vegetarian version, just leave out the prosciutto. Now all I had to decide was what to do with the other 15 ripe figs…

Fig, prosciutto and buffalo mozzarella salad
serves 4 as an entree
6 black figs, cut into quarters
2 buffalo mozzarellas, torn into pieces
6 slices prosciutto (thinly sliced)
20 basil leaves (approx)
extra virgin olive oil
red wine vinegar
a good pinch of caster sugar
2 golden shallots, finely sliced
salt and pepper to taste
crusty bread to serve

On a serving plate, lay the slices of prosciutto, which will form the base of your salad. Arrange the figs and mozzarella over the prosciutto and scatter the basil leaves on top. To make the dressing, whisk EVOO, vinegar (I use the proportion of one part vinegar to four parts olive oil), sugar, sea salt and crushed pepper to taste. Drop in the finely sliced shallots, give it a stir and then drizzle over the salad. Serve with crusty bread.

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Using my leftover figs I made this recipe from a previous blog post:
Rustic fig and hazelnut cake

10 comments on “Fig madness – Salad of figs, prosciutto and buffalo mozzarella

  1. Hi Paola,

    Growing up I learned that summer = garden full of delicious fruit. We had a fig tree tucked away in the corner of the backyard. It was a black fig and apart from feeding dozens of honey eaters it also grew enough figs for us. We used to leave them on the tree to ripen until the nectar would just start to ooze out of the end. They were just the sweetest thig that grew in the garden. Prosciuto was a common accompanyment with the figs. It wasn’t uncommon to have a whole leg of ham hanging in the pantry and dad used to slice it by hand (a process he referred to as “sonar ‘l violin”). It’s one of a number of flavour combinations that I still use. Others include dried figs and walnuts, prosciuto and canteloupe or canteloupe with cracked pepper and juicy, ripe pears with chunks of parmesan cheese. Counterintuitive until you try them, but delicious.

    Oh, and basil, I love the aroma, it always makes me hungry!

    Albert

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    • “sonar el violin” – perfect description of finely slicing the prosciutto. The sweet savoury/combination can work so well (peaches, canteloupes, figs) – it’s all about summer. Grazie for your great stories, Albert, I always appreciate them very much

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  2. ooo… ho vista vassoi di loro la fine settimana scorsa al mercato a Sydney e mi sono chiesto che cosa possa fare con tutti di loro! Ritornerò la prossima fine settimana ~ spero che rimanano ancora!

    oh… I saw trays of them at the markets in Sydney last weekend and wondered what I could do with them all. Now that I have some ideas I’m going back next weekend – hope that they are still there! Mi piaccono molto.

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