BLACK FIGS & PROSCIUTTO

Sweet delicious figs, tempting prosciutto and seasoned fennel with olive oil and black pepper.

In Italy my family had a love for fresh figs. My mother told us that my father planted a beautiful fig tree right next to our home. When the fig reached a healthy height, it bared or brushed up right next to our outside balcony off the house- the ripe figs would sometimes fall right onto the balcony. My father loved the idea that the tree embraced the balcony so he made sure to ensure it with rope giving it support and pleasure to see the beauty of the figs so conveniently visible on our balcony. The picture above is my older sister Maria on that same balcony holding freshly picked figs in a wicker basket.

1 pint fresh black figs
1 fennel
2 tbl. extra virgin olive oil
½ tsp. salt
½ tsp. black pepper

You can serve this most simple appetizer for an attractive beginning or starter meal. Taking only minutes to prepare, this easy appetizer will make a beautiful presentation at your table.

Preparing Fennel

Trim the fennel by cutting the top stems to base. Cut the fennel in quarters twice. Season with 2 tbl. of extra virgin olive oil, ½ tsp. salt and ½ black pepper.You can also wrap the proscuitto around the fennel slices.

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