Chef
Hélio LoureiroIn «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004
Ingredients200 g finely sliced cured presunto* ham
150 g fresh purple figs
2 tablespoons butter
1 teaspoonful heather honey
Juice of 2 limes
1 ,5 teaspoon chopped parsley
*Presunto is dry, salty and smoked ham, a traditional portuguese way to preserve pork's legs.