Try this Prosciutto Di Parms with Fig Tartletts recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings Posted to MC-Recipe Digest V1 #347 Recipe by: Molto Mario From: "suechef@sover.net"
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Serving Size: 1 Serving (1054g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3388 | ||
Calories from Fat: 1163 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.2g | 172 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 87.6g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 473.8mg | 146 % | |
Sodium 169.8mg | 6 % | |
Potassium 669.6mg | 18 % | |
Total Carbohydrate 495.3g | 146 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 482.3g | ||
Protein 60.9g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3388
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