Prosciutto e FichiProsciutto and Fresh Figs

Bring the ham, figs and plates out and choose the warming time

• 1 Transfer 120g thinly sliced prosciutto crudo, uncooked salt-cured matured ham, to a flat tray with its interleaving paper; cover loosely with wrap against drying.
• 2 Take 4 fresh figs from the refrigerator and place on a tray without overlapping.
• 3 Set 2 flat serving plates, a cutting board and bread knife in a place at 20–22°C.
• 4 Measure the kitchen temperature: allow about 30 minutes at 20–22°C, 15 minutes around 25°C or 40 minutes around 18°C.

Let ham and figs reach a serving temperature of 16–18°C

• 1 Leave the ham and figs for the time chosen in step 1, away from direct sunlight and hob heat.

Open the figs with a cross cut

• 1 Rinse 4 figs briefly under running water and dry the skins completely with paper towels.
• 2 Trim the stems, leaving 5mm above the base.
• 3 Without peeling, cut a deep cross from the stem end, leaving the bottom 1cm intact.
• 4 Gently press the four segments outwards with your fingers into a flower, with cut surfaces facing up.
• 5 Arrange the 4 opened figs on a tray and keep at room temperature until plating.

Separate and plate the ham without overlaps and serve immediately with bread

• 1 Use a bread knife to cut 100g rustic bread into 4 slices 1cm thick; arrange on a room-temperature plate or in a basket.
• 2 Hold the edge of the interleaving paper with one hand and slowly peel off each ham slice. If difficult, turn paper and ham over and push from the paper side with your fingers.
• 3 Place 60g ham per 1 person, 6–8 slices, on each room-temperature plate, gently waving each 1 slice to hold air and never overlapping them.
• 4 Place 2 cross-cut figs per 1 plate among the ham, cut sides up.
• 5 Coarsely grind 0.3g pepper over the ham only.
• 6 Serve the sliced bread alongside and bring to the table immediately.