Salad of prosciutto, figs, melon + macerated mint cream

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

I look forward to fig season each year, and to the superb dish of figs wrapped in prosciutto and baked with gorgonzola that my friend Armando Percuoco serves at Ristorante Buon Ricordo in Paddington, Sydney. Use figs only well into the season, when they’re ripe and sweet (and less expensive), and peel them for this recipe. I don’t remember eating unpeeled figs in Greece when I was a child, but I do recall fig seasons when all the children would progress from one neighbour’s