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Ingredients
- courgettes 3
- figs 4, quartered
- prosciutto or di Parma 12 slices
- parmigiano reggiano 150g block
- pecorino 150g block
- grissini to serve
Method
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Step 1
Cut the ends off the courgettes, and then cut them lengthways into long slices, about 3mm thick.
-
Step 2
Heat a griddle pan and arrange a few courgette slices in a single layer, placing them diagonally across the ridges of the pan. Cook until they have char-marks, then turn and cook the other side. Take out of the pan and allow to cool while you cook the next batch.
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Step 3
Arrange all the ingredients on a large board, set out two knives so people can hack off chunks of the cheeses, then let everyone help themselves.
Nutritional Information
- Kcals 389
- Carbs 22.7g
- Protein 26.8g
- Fat 21.9g
- Salt 4.23g
- Fibre 1.8g