Prosciutto Di Parma With Warm Fig Tartlets Recipe
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Prosciutto Di Parma With Warm Fig Tartlets
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: Pastry:
3 c flour
12 TB sweet unsalted butter, --
: melted and liquid
1/4 c sugar
2 extra lg eggs
12 ripe figs
8 oz Prosciutto di Parma, --
: sliced paper thin
1 ts fennel salad
2 oz extra virgin olive oil
Preheat oven to 400 F. Butter a baking dish and set aside.
On a pasta board, make a mound out of flour and make well in center,
just like making fresh pasta. Place sugar, eggs and melted butter
into well, using a fork, mix ingredients just like making fresh
pasta. Bring dough together and knead one minute until a medium ball
is formed. Divide in 4 pieces and roll each into balls. Refrigerate
15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove
pastry from refrigerator and roll each piece into a 4 to 5-inch
circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each
round and bake at 400 F for about 20 to 22 minutes. Remove tarts from
oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel
seeds and extra virgin olive oil and serve.
Yield: 4 servings
Recipe By : MOLTO MARIO SHOW #MB5677
Date: Thu, 31 Oct 1996 15:12:58
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When starting a weight loss program, people usually become obsessed with supermarket and well known food products labelled as 'low in fat'. This is most certainly an error, given that an item might be lowered in fats, but whilst still remaining contain far too much calories and carbs.
When deciding on a weight loss program, the most important step is to attempt to cut down your consumption of salt, fat and refined carbohydrate.
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