Stuffed roast with figs and raw ham

The stuffed roast with figs and raw ham is a delicious dish that combines the sweetness of figs with the savoriness of ham, creating a very interesting contrast of flavors. Here is the recipe to prepare this delightful main course.

Ingredients

• 1 kg of veal roast (rump or topside)
• 150 g of thinly sliced raw ham
• 8 fresh figs
• Salt and pepper to taste
• Extra virgin olive oil
• 1 glass of white wine
• Rosemary (a sprig)
• Garlic (1 clove)
• Meat broth (if necessary)

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Open the veal meat like a book, being careful not to pierce it, until you obtain a sort of large rectangular steak.
3. Lay the slices of raw ham on top of the opened meat.
4. Cut the fresh figs in half and place them on top of the raw ham.
5. Season with salt and pepper to taste.
6. Roll up the meat on itself, enclosing the raw ham and figs inside. Tie the roast with kitchen twine to maintain its shape during cooking.
7. In a large pan, heat a drizzle of extra virgin olive oil and brown the roast on all sides until it is golden.
8. Transfer the roast to a baking dish, add a sprig of rosemary, a clove of garlic, the glass of white wine and bake.
9. Cook for about 1 hour and a half, basting occasionally with the cooking juices or, if necessary, with a bit of meat broth.
10. Once cooked, let the roast rest for a few minutes before slicing it.

The stuffed roast with figs and raw ham can be served with a side of seasonal vegetables or with a fresh salad. As for the wine, you might pair a full-bodied red that goes well with the richness of the dish.

Did you know?

The combination of fruit and meat is typical of traditional Italian cuisine, particularly in some regions such as Emilia-Romagna and Tuscany, where the use of figs in meat dishes is an ancient custom that enhances the flavor of the meat with the natural sweetness of the fruit.