Prosciutto Di Parma With Baked Stuffed Figs
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 8 ounces prosciutto di parma -- sliced paper thin
- 6 ounces gorgonzola cheese -- softened to -- room temperature
- Cut
- 12 figs
- 1/2 cup finely-chopped Italian parsley
- 2 tablespoons finely-chopped walnuts
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Preheat oven to 450 degrees.
- Cut figs open 1/4 at top but leave whole at base. Place figs on non-greased baking sheet, opening with fingers as best you can.
- In a mixing bowl, stir together Gorgonzola cheese, chopped walnuts and chopped parsley until well mixed. Using a tablespoon, stuff 1 tablespoon filling in each fig.
- Bake figs 8 to 10 minutes, until cheese filling is bubbling out. Meanwhile, lay 3 or 4 slices of Prosciutto on each of 4 plates.
- Remove figs from oven, place 3 in center of each plate and serve immediately.
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon