Tuscan Fig Bulgur Salad with Parma Ham
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30 min
Quick
Kifli Kukták
Gazdag, toszkán hangulatú őszi főételsaláta: pergős bulgur, édes őszi füge, sós pármai sonka, krémes mozzarella és roppanós fenyőmag találkozása selymes balzsamecetes öntettel.
Ingredients
Preparation method
Preparing the bulgur
Rinse the bulgur, then place it in a saucepan with twice the amount of lightly salted hot water (approx. 400 ml). Cover and cook over low heat for 10-12 minutes until it absorbs the water, then leave covered to steam, and fluff it with a fork to cool.
Preparing the ingredients and toasting
Toast the pine nuts in a dry pan over low heat, shaking continuously, for about 2-3 minutes until golden, then immediately pour them into a small bowl so they do not burn.
Wash the fresh figs (or prepare the dried figs) and cut them into wedges or quarters. Drain the mozzarella and tear it into rustic pieces, and loosely roll up or tear the Parma ham slices into bite-sized pieces.
Chef's tip
If using premium dried figs instead of fresh figs, soak them in lukewarm water or a little balsamic water for 10 minutes before serving so they regain their soft, juicy texture.
The salad is delicious both lukewarm and cold, making it a perfect choice for next day's lunch or an elegant autumn dinner.
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