Prosciutto Recipes

Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C. This is the premiere fruit to grow for any Italian especially the old timers from the old country. Fig trees don't grow very large and they have to be taken care of like an infant child. I can remember the fig tree in my grandfather's yard that he guarded like gold. As soon as the cool weather started to come in he would protect that old tree with his life. He would bend that tree over and cover it with a large canvas tied to the ground with stakes too protect it from the winter cold and snow; it worked. You don't see many fig trees anymore because the old timers are all gone and they were God's guardian for these precious plants. It was like a quest bestowed upon them by their Father's Fathers Father. Too bad I don't have a fig tree because I would do the same.

A wonderful fall combination that comes to the rescue when melon season is past. This elegant appetizer gives the native American persimmon a whole new life. Serve it as a first course at a formal fall dinner party or as a light lunch accompanied by rich Roquefort cheese, crusty bread, and red wine.

Makes an elegant first course--for brunch or for dinner. The Timbales need to be chilled overnight, so begin preparing this dish a day before serving. Enjoy..

This is featured on www.desktopcookbook.com. It is great with a Pinot Noir.