Njeguški pršut

Ingredients

• Thin sliced pršut
• Local cheese
• Olives
• Figs
• Bread
• Olive oil

How to make it

1. Bring pršut to room temperature. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Slice cheese and bread. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Arrange ham loosely on a board. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
4. Serve with olives, figs and a little olive oil. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.