Salad with raspberries, prosciutto, mint and Fig

Prosciutto (Prosciutto) in Italian means ham. This is an Italian ham made of ham and grated sea salt. Real prosciutto should not contain any other ingredients except the ham and sea salt.

For preparation of this Italian ham is specially grown pigs, feeding them only fruits and corn. The best prosciutto in the world is prepared in the vicinity of Parma, where pigs are additionally fed whey left over from the production of Parmesan cheese.

The meat is subjected to a first dry salting and then is dried for about ten months. In the end, the ham turns solid, dry and with a gorgeous scent.

Chef maLLina cafe Alexander Crow showed us in his kitchen, preparing a salad with real Italian prosciutto.

Ingredients:

Baby-mix – 35g
Fresh raspberries 20 g
Fresh Fig – 35 g
Fresh mint – 2 g
Cherry tomatoes – 30 g
Olive oil – 25 g
Lemon – 20 g
Prosciutto – 40 g
Salt 0.002 g
Pepper – 0.001 g
Brie cheese – 35 g
Balsamic (vinegar) – 0.001 g
Scallions (decor) – 0.001 g
Unagi sauce – 0.001 g

Preparation:

Sauce

Whisk and mix in a blender olive oil, lemon juice and balsamic vinegar.

Salad

First you must wash and dry all ingredients. The cherry tomatoes are cut in half, porchetta strips, brie cheese segments, figs in four parts. The ingredients are mixed and pour sauce. Decorate the dish can feather onion and unagi sauce.

Recipes Exotic Salads For New Year's Table
Tired of the traditional new year's salads? Try to forget about the existence of herring under a fur coat and all sorts of variations on the theme of Olivier. There…

Continue reading →

The most unusual dishes of the world
1. Menudo (Mexico) Although some of you probably the ingredients of this soup are nothing amazing, not all people would be willing to try beef stomach. Menudo is a traditional…

Continue reading →

Top 10 most "delicious" countries
  The ranking of countries with the most delicious food made the Agency CNN. Led by the top ten leaders of Italy, behind her followed by: USA, Mexico, Thailand, Greece,…

Continue reading →