Figs Carpaccio Recipe

Figs Carpaccio

From iloverice 16 years ago

Beautiful contrasts of flavours and textures! It's a pity that it's a seasonal dish... I would eat it all year long!!!

First of all place the figs in the freezer for 5 minutes so that you can cut them for the carpaccio and don’t get all broken.
Slice them as thin as you can and place in the middle of the plate.
Fry 1 or 2 slices of iberian acorn ham, in two olive oil drops, per person and let it dry over kitchen paper. Place it over the figs.
Dress the lettuce leaves with olive oil, balsamic vinegar and kitchen salt.
Place the lettuce leaves over the figs and fried iberian acorn ham.
Cut 5 to 7 small pieces of foie micuit per person and place it on top of the lettuce. Add some salty sunflower seeds. Also add 2 more slices of iberian acorn ham (non fried, just raw).
To decorate the plate make a drawing with a sauce made out of a bit of balsamic vinegar, honey (two teaspoons) and kitchen salt. Also drop a bit over the lettuce.
Mixing textures, flavors, and colors is the best! I love it!
This is not a typical traditional Spanish recipe… but Spanish cooking is developing so fast… I found this recipe in a restaurant and since I love figs… I couldn’t resist! Enjoy.

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" It was excellent "
nazzb ate it and said...
What a great starter. I will make it, but won't use the foie, as I hate liver and anything relates. Anyway, the recipe has enough flavours going - it won't be missed.
Nazz
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" It was excellent "
luisascatering ate it and said...
gorgeous... I LOVE figs and salty pork!
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fuzzy 15 years ago
sounds delicious but what is micuit?
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iloverice Barcelona, ES

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Reviewed by 5 people

gorgeous... I LOVE figs and salty pork!

luisascatering in Burlingame loved it
What a great starter. I will make it, but won't use the foie, as I hate liver and anything relates. Anyway, the recipe has enough flavours going - it won't be missed.
Nazz

nazzb in Ponte De Lima (Viana Do Castelo) loved it

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