Jambon de pays aux figues, salade tomates-mozzarella-basilic

prosciutto figs3It’s been rather warm in Paris recently so when my friend Martine stopped by à l’improviste for dinner last night I opted for a couple of starters — proscuitto with fresh figs and tomatoes with mozzarella. Okay, purists might say that this is Italian cuisine, not French. But they may be forgetting that a swath of southern France was part of Italy not that long ago…

tomato mozza2In any event, tomato-mozzarella salad and country ham with melon or another fruit have become part of the everyday Paris repertoire in both bistros and homes. To complete the dinner, you could make a little salad of arugula (recipe forthcoming soon) or enjoy some wonderful leftovers, which is what we did.

Jambon de pays aux figues / Cured country ham with fresh figs
Tomates-mozzarella-basilic / Tomato-mozzarella salad

By the way, many thanks to all who replied to my first entry yesterday. Some of you noticed that the site was down for a while — this was due to a major crash of my domain server, but the problem is thankfully fixed now. As I am not very tech savvy there are still some glitches on this site, but I hope to have them ironed out in the next few days. I am grateful for your interest and support, and welcome your comments on the recipes.


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2 Responses to Jambon de pays aux figues, salade tomates-mozzarella-basilic

  1. Linda Colvin says:

    Meg – Hurray!!! You have embarked magnificently on the venture we visited about this summer! I took a peek on the first entry, and just now snuck back and see that you have been very busy creating and sharing! If only I had access to these magnificent ingredients! Congratulations and many thanks for sharing your cuisine!

    • Meg says:

      Yes, it’s true that ingredients can be a problem. I plan to begin addressing the issue today in a new category about finding and choosing the right ingredients, with advice on what to do if certain items are not available where you live. But basically the name of the game is improvisation. After all, for the everyday French chef, culinary creation means taking advantage of what you have to hand — and using it to make something magnificent.

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