Photo: Sara Cervera
Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan
16 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
574
Calories
13g
Protein
44g
Fat
33g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (about 4 ounces) smoked Marcona or smoked regular almonds
- 3 tablespoons grapeseed oil
- 2 tablespoons confectioners' sugar
- 1 teaspoon kosher salt
- 1/2 cup canola oil
- 6 ounces thinly sliced prosciutto, trimmed of excess fat
- 3/4 cup heavy cream, well chilled
- 1 cup (about 9 ounces) fresh ricotta*
- 1/4 teaspoon kosher salt
- 16 fresh figs
- 1/2 cup turbinado sugar**
- 1 tablespoon fleur de sel
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- 10 cups baby arugula
- 2 large baking sheets; parchment paper; aluminum foil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes