Prosciutto, formaggio e fichi di Sicilia

The first starter we served this morning probably sums up my idea of what food...
good fresh unadulterated food really is.
A slice or two of freshly sliced Parma ham....
a piece or two of cheese, in this case 'Pecorino Primosale' and 'Ragusano'
A few black figs soaked in a light Marsala marinade
A few nuts for crunchiness
And to top it all up a few pomegranate seeds bursting with sweetness and sharpness
A few drops of extra virgin olive oil
and Bob's your uncle!

( Barone dear did you ever find out where the expression comes from?)

Crostini con funghi trifolati

I didn't know with what recepie restart my posting on the Mezzogiorno blog
but this morning while preparing brunch(lucky some!!!)
the sun hit the pan with the mushrooms garlic and thyme...........
I could not resist taking a photo!

So to make the crostini cut a few slices of good wholesome bread and toast it.
In a fryng pan put a couple of generous spoons of extra vergin olive oil,
a whole garlic clove and a sprig of thyme or sage if you like.
Cut in two the mushrooms or if you are going to use wild ones keep them whole( they'll look sexier in the plate!) and add them to the pan.
Sauteé for a few minutes.....turn the mushrooms
and season with salt and pepper.

Rub the toasted bread(crostini) with the garlic........... put the mushroom on top and eat straight away.
I served this along with a poached egg some grilled bacon and Krissie's(the hub!) home made bread.