Prosciutto San Daniele
with Fig and
Pecorino Roses

10 mins


  • 8 very ripe figs
  • 70 g Prosciutto di San Daniele
  • 50-60 g aged pecorino
  • acacia honey (to taste)


Wash the figs carefully and dry them thoroughly. Remove the rind from the pecorino and cut it into eight regular pieces. Cut the figs into quarters, leaving the base intact, then open them like a flower, placing the pecorino inside. Close carefully and wrap a slice of Prosciutto di San Daniele around each fig. Leave to rest in the fridge for at least half an hour. Serve with honey.

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