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Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan Recipe

Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan Recipe

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Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan

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Ingredients

Count

Nutrition

551

Calories

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Ingredients:

Serving

1 cup (about 4 oz) smoked marcona
3 tbsp grapeseed oil
2 tbsp confectioners' sugar
1 tsp kosher salt
1/2 cup canola oil
6 oz thinly sliced prosciutto , trimmed of excess fat
3/4 cup heavy cream, well chilled
1 cup (about 9 oz) fresh ricotta
1/4 tsp kosher salt
16 fresh figs
1/2 cup turbinado sugar
1 tbsp fleur de sel
1/2 cup extra-virgin olive oil
juice of 1 lemon
10 cups baby arugula

Directions:

Make the smoked marzipan: Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the almonds, grapeseed oil, confectioners' sugar, and salt and stir to combine. Spread the mixture on the prepared baking sheet and bake until golden brown and aromatic, 12 to 15 minutes. Transfer to a cutting board to cool then coarsely chop. DO AHEAD: The smoked marzipan can be made in advance and stored, in an airtight container at room temperature, up to 5 days.
Fry the prosciutto: Line a large plate with paper towels.
In a large heavy skillet over moderately high heat, heat the oil until shimmering. Working in batches, fry the prosciutto, flipping occasionally, until golden brown and crispy, about 30 seconds per side. Transfer as done to the paper-towel-lined plate. DO AHEAD: The prosciutto can be made in advance and stored, in an airtight container at room temperature, up to 4 hours.
Make the ricotta cream: In a medium bowl, beat the heavy cream until soft peaks form.
In a second medium bowl, combine the ricotta and salt. Whisk about 1/3 of the whipped cream into the ricotta to lighten it. Gently fold the remaining 2/3 of the whipped cream into the mixture until fully incorporated but still light. DO AHEAD: The ricotta cream can be made in advance and refrigerated, covered, up to 1 hour.
Make the brûléed figs: Preheat the broiler and line a baking sheet or broiler pan with aluminum foil.
Trim the tops off each fig then cut them in half lengthwise. Gently open each fig half to expose its flesh and place, skin-side-down, on the prepared baking sheet or broiler pan. Sprinkle with sugar and broil, about 6 inches from the flame, until the sugar bubbles, about 90 seconds. Just before serving, sprinkle with fleur de sel.
To serve: In a small bowl, whisk together the olive oil and lemon juice. Place the arugula in a large serving bowl or platter, drizzle with vinaigrette, and toss to coat. Season with salt and pepper then top with the smoked marzipan, crispy prosciutto, dollops of ricotta cream, and brûléed figs. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	551.46 Kcal (2309 kJ)
Calories from fat	379.91 Kcal
		% Daily Value*
Total Fat	42.21g	65%
Cholesterol	32.1mg	11%
Sodium	1113.99mg	46%
Potassium	448.73mg	10%
Total Carbs	37.39g	12%
Sugars	32.75g	131%
Dietary Fiber	3.88g	16%
Protein	9.19g	18%
Vitamin C	5.9mg	10%
Iron	0.4mg	2%
Calcium	105.8mg	11%

Amount Per 100 g
Calories	254.11 Kcal (1064 kJ)
Calories from fat	175.06 Kcal
		% Daily Value*
Total Fat	19.45g	65%
Cholesterol	14.79mg	11%
Sodium	513.33mg	46%
Potassium	206.78mg	10%
Total Carbs	17.23g	12%
Sugars	15.09g	131%
Dietary Fiber	1.79g	16%
Protein	4.24g	18%
Vitamin C	2.7mg	10%
Iron	0.2mg	2%
Calcium	48.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.