Figs, Parma Ham, Mozzarella, Vincotto & Fig Leaf Oil

15 mins

1.	FOR THE FIG LEAF OIL
2.	Blanch the fig leaf in boiling water for 5 minutes, then put into iced water to stop the cooking process.
3.	Dry the leaf with a paper towel.
4.	Put the fig leaf and grapeseed oil in a blender and blend until the fig leaf is completely blitzed.
5.	Strain the oil through an oil filter or coffee filter to remove any excess leaf.
6.	TO SERVE
7.	Quarter the figs and arrange as desired on the plate.
8.	Break buffalo mozzarella into 4 pieces using your hands and assemble on the plate with the figs.
9.	Season with salt and pepper.
10.	Drizzle over the fig leaf oil and vincotto and garnish with the parma ham and fresh basil leaves.

Recipes & food styling Perrin Yates / Photography Tony Nyberg