Figs: The unexpected autumn star in carpaccio with Parma ham

Figs are the autumn fruit discovery that has taken the internet by storm. Instead of baking them with feta cheese again, prepare delicious carpaccio with Parma ham. This surprising appetizer works great as a light snack or a tasty dinner.

Although autumn is mainly associated with apples and pears, figs are becoming increasingly popular. They taste the best now and are quite affordable, so it would be a shame not to take advantage of this opportunity and invite them into your kitchen. Many people face the challenge of how to serve them properly. There are plenty of recipes, but carpaccio has caused the greatest sensation in our kitchen.

The name carpaccio mainly refers to thin slices of raw beef. However, there are many variations in which beef is replaced with salmon, beets, or figs. As a result, a delicious salad ends up on the table, proving that greens don't have to be boring.

All you need are a few simple ingredients and a few minutes. Sweet figs, salty Parma ham, bold salami, delicate coppa, and crunchy walnuts create a unique Italian-style composition.

Ingredients:

• 30 grams of arugula,
• 2 slices of Parma ham,
• 2 slices of salami,
• 2 slices of coppa,
• 20 grams of Parmesan cheese,
• 80 millilitres of chopped and toasted walnuts,
• 1 tablespoon balsamic glaze,
• 2 tablespoons olive oil.

Preparation:

Step 1. Peel the figs thinly. Cut them in half and place them on a plate. Press them with a glass to form flat, thin discs.

Step 2. Place washed and dried arugula or lamb's lettuce and sliced cold cuts on the figs. Add thin cheese shavings.

Step 3. Drizzle the whole dish with balsamic vinegar and olive oil. Sprinkle with chopped, toasted walnuts and garnish with fig. The quick and healthy salad is now ready. Enjoy!