To make rolled POGGIO ham with fig and port wine tartare, begin by peeling the fresh figs, selecting fruits which are not too ripe; cut into cubes and marinade for 30 minutes in the port. Slice the ham, then roll up each slice leaving a space inside. Drain the figs and use them to fill the inside of each rolled-up slice of ham; allow five rolls per plate and serve with curls of butter and Tuscan bread.
Tips: If using a food slicer, cut the ham wafer thin. To bring out the ham’s full flavour, hand cut in slightly thicker slices.
“Il Poggio” Parma Ham: 240 g - Fresh figs: 8 - Port: 2 cl If there are no fresh figs available, substitute with 12 dry figs