Carpaccio of Presunto Ham with Fresh Figs
Chef Hélio Loureiro
200 g finely sliced cured presunto* ham
150 g fresh purple figs
2 tablespoons butter
1 teaspoonful heather honey
Juice of 2 limes
1 ,5 teaspoon chopped parsley
Place the finely sliced presunto ham on a plate.
Sauté the skinned purple figs in butter, add the honey and the lime juice and arrange on top of the presunto ham.
Garnish with fresh figs and chopped parsley.
Sauté the skinned purple figs in butter, add the honey and the lime juice and arrange on top of the presunto ham.
Garnish with fresh figs and chopped parsley.