Together with you > Recipes > - Figs and bresaola

 

- 12 ripe figs
- 12 slices of bresaola
- 150 grams of Philadelphia brand cheese
- cream (as needed)
- salt (as needed)
- red pepper (as needed)
- parsley



In a bowl, mix the cheese with some spoonfuls of cream lightly whipped so as to obtain a smooth cream. Season with a pinch of salt.
Wash and dry the figs well. Divide them in 4 paying attention so as to not cut off their bottoms. Open them with care and thread inside each a slice of bresaola. Cover again with dollops of cream cheese, helping them with a pastry bag, decorating with grains of red pepper and sprigs of parsley. Keep in refrigerator until used.


  


Maria Luigia and the Parma violets

Aimed at returning to and recreating this historical tie, the exhibition "Maria Luigia and the Parma violets"
Information:
From Saturday 15 March 2008 to Sunday 20 April 2008
Museum Glauco Lombardi Strada Garibaldi, 15 - 43100 Parma
Opening times:
from Tuesday to Saturday: 9.30 -15.30;
Sundays and holidays, including Easter Monday: 9.00-18.30

 
 
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