Happy Wednesday everyone! I'm counting down the days until the weekend because I think we'll be trying to join the masses at the seaside. Anyone have any suggestions for a day or two-day trip from Bergamo? We are very likely going to have to go with the beaches of Liguria (straight south of Bergamo) since I'm unwilling to sacrifice beach time with car time! Anyways, this recipe is adapted from one that Massi's mom was planning on making from the publication Sale e Pepe which originally called for acciughe instead of prosciutto. I substituted prosciutto because it's what we had in the fridge and I thought anchovies might over-power the mild figs of the season. It might sound like a strange combination, but we loved it...the figs have almost a "meaty" texture and weren't overly sweet so somehow, they blend into the dish perfectly.
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