50g of radicchio
2 figs
2 slices of Parma ham. To prepare, thinly slice the prosciutto and bake it in a baking dish at 150°C for 15 minutes. Remove and let cool.
2 slices of Parmesan cheese. Thinly slice 50g of it and fry it in a medium pan until both sides are golden brown. Remove still hot and cut into four triangles forming equilateral shapes
For the dressing (10% of total), blend in a blender 15g of mint, 10g of sauce, one half of garlic clove and 250ml of olive oil
50g of radicchio
2 figs
2 slices of Parma ham. To prepare, thinly slice the prosciutto and bake it in a baking dish at 150°C for 15 minutes. Remove and let cool.
2 slices of Parmesan cheese. Thinly slice 50g of it and fry it in a medium pan until both sides are golden brown. Remove still hot and cut into four triangles forming equilateral shapes
For the dressing (10% of total), blend in a blender 15g of mint, 10g of sauce, one half of garlic clove and 250ml of olive oil
Arrange the leaves in the center of the plate and place the dressing only on the leaves
Around it, arrange the sliced figs, prosciutto slices, and Parmesan cheese vertically
