Prosciutto di San Daniele Crudo con Fichi

Ingredients

• 200 g Prosciutto di San Daniele DOP, sliced to order, paper-thin (0.5–1 mm), not pre-packaged
• 8 fresh figs, fully ripe — yield at slightest pressure, deep colour, sweet fragrance; quartered
• 2 tbsp estate extra-virgin olive oil, threads over the finished plate
• 1 tsp black pepper, freshly cracked

Method

1. 1
   Remove the prosciutto and figs from any refrigeration at least 30 minutes before service. The ham must be sliced to order at this point if it has not already been done. Both components must arrive at room temperature — the prosciutto must feel supple and its fat translucent rather than opaque and cold-set, and the figs must emit a clear sweet fragrance when quartered.
2. 2
   Quarter the figs through the stem end. They must give cleanly under the knife with no resistance — a fig that requires any pressure is under-ripe and must not be used. The interior should show a deep, jammy red or purple. Arrange on a room-temperature ceramic plate.
3. 3
   Drape the paper-thin prosciutto over and alongside the figs. This is the step on which the dish lives or dies: the slices must be thin enough that they fold and melt against the tongue rather than chew — hold a slice to the light and it should be translucent. Thick slices cannot be corrected at the table.
4. 4
   Thread estate olive oil over the plate in a fine stream. Finish with cracked black pepper. Serve immediately on the room-temperature plate — a cold plate will set the prosciutto fat and mute the fig's fragrance within minutes.