EATING CLOUDS IN ITALY: Plant-based Food, Health and Living in Italy

I was lucky enough to be given some fresh figs from my neighbour’s garden so I made these one evening for a starter…..

INGREDIENTS

• Fresh ripe figs – if the figs are small I would use 2 or 3 per person for a starter

• Truffle oil

• Thin slices of prosciutto – about one slice per fig

• Fresh sprigs of rosemary – for cooking and decoration

METHOD

Preheat oven to 200C/400F

Make sure the figs are clean – I usually wipe them with a damp piece of kitchen paper.

Slice each one in half, leaving the stalk intact and drizzle each half with some truffle oil – about ¼ tsp on each half – or more if you love the taste of truffles!

Put the fig halves together, take a slice of prosciutto and wrap around the fig, leaving the stalk free.

Repeat with the rest of the slices and figs.

Place the wrapped figs on a baking sheet and scatter with some rosemary sprigs.

Cook for about 10-15 minutes, until the prosciutto is looking crisp and brown.

Remove from the oven, arrange the rolls on a bed of fresh rosemary and serve immediately.