Figs with Ham

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                            FOOD FUNNY
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File this one from Rosemary Zwick in the "weird" category:

A veterinarian was also an amateur geneticist. One day, one
of his experiments paid off. He successfully combined the DNA
of a cantaloupe with that of a dog. The result was a small, round
dog with orange-tinted fur.

For many years, the dog was happy. But over time, he became
lethargic and morose. The vet tried everything to cure the dog's
depression. Eventually, he decided to take the dog to a pet
psychiatrist. The psychiatrist told the veterinarian not to worry.
The dog was just a little melon collie.

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                            TODAY'S RECIPE
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The combination of prosciutto and fruits is a common and
recurring theme, especially in the cooking of the Mediterranean.
I hope you enjoy this unique variation.

Figs with Ham

4 to 6 large, ripe, fresh figs
1/2 lb (250 g) thinly sliced prosciutto
4 to 6 tsp (20 to 30 ml) extra-virgin olive oil
Freshly ground pepper to taste

Wash the figs well and remove the stems. Carefully slice the figs
from the stem to about 1/4 inch (5 ml) of the bottom, so that the
pieces are still attached and can be splayed out in the form of a
flower. Make 4 slices to form 8 "petals." Arrange 5 or 6 slices of
prosciutto on each serving plate in a radiating design, like the
spokes on a wheel. Drizzle with the olive oil and season with
black pepper. Place a fig in the center of each plate, spreading
out the "petals" to give an attractive appearance.
Serves 4 to 6.
Received on Sun Jul 18 18:54:22 2010