Prosciutto, Rocket Salad with Figs - Moro Olive Oil
This is no ordinary pudding – it’s a celebration of indulgence and artistry, created by world-renowned chef Philippe Mouchel. Creamy, delicately perfumed rice
Ingredients
- Lunch , Dinner , Accompaniment
- 8 Thin slices prosciutto
- 200g Fresh rocket leaves
- 6 Figs, scored into quarters (so they are open)
- 1 Buffalo mozzarella (250gm), sliced
- ¼ Cup fresh basil leaves
- Moro Italian Glaze
- Moro Frutal Extra Virgin Olive Oil for drizzling
- Salt & pepper for seasoning
- 01 Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper.
- 02 Add the mozzarella and prosciutto come to room temperature.
- 03 Scatter with basil leaves, then drizzle with Moro Italian Glaze and Moro Frutal Extra Virgin Olive Oil to taste.
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