Prosciutto Wrapped Figs

wrapped figsThere’s something so satisfying about the pop of fig seeds between the teeth. While the fruit cooked into cookies has become a household staple, the fig in its whole form still seems slightly exotic, even though it was one of the first plants to be cultivated by humans. Eating the whole fruit conjures images of the Roman aristocracy, being fanned as they reclined, popping ripe grapes and figs dripping in honey into their mouths.

When one adds the sensory satisfaction with the images of the toga-wearing rich, it’s no wonder that figs seem like a very decadent treat. While it’s all kinds of amazing in the mouth, making a sweet and savory fig finish is easy peasy, and is a lovely end to a dinner of wine, cheese, crackers, and tapenade.

sherryStuffed Figs Wrapped in Prosciutto

9 brown figs
3-4 tablespoons of crumbled blue cheese
9 pieces of prosciutto
drizzle of fig balsamic vinegar
drizzle of honey

Preheat oven to 400 degrees.
Cut the stem off of each fig and slice each fig in half. Grab a teaspoon or two of blue cheese, depending on the size of the fig, and put on the inside of one half of a cut fig. Take the other half and lightly smoosh the cheese inside. While holding the fig together, wrap in a piece of prosciutto. Place on a cookie sheet lined in parchment paper and repeat the stuffing/wrapping steps until all figs are on the sheet. Drizzle the figs with the balsamic vinegar and then follow with a drizzle of honey.
Place in the oven and cook 5-8 minutes, until prosciutto is slightly browned.

The only pairing that I found to work with the multiple levels of flavor was a sherry, specifically a beautiful cream sherry, Gonzalez Byass “Solera 1847.” We have really enjoyed this bottle, and while it may not be easy to see in the photo, there’s just enough left to pair with the figs. I guess it’s time to stop by the wine department.

Greens and Prosciutto

It’s the season of greens. Our local farms are growing a very diverse variety,  and confronted by so many beautiful choices in the produce department, I opted to make a meal of them.

Greens and Prosciutto Atop Pumpkin Gnocchi

extra virgin olive oil
1 package prosciutto
1 bunch dandelion greens, coarsely chopped, stems removed
1 bunch red chard, coarsely chopped, stems removed
1 bunch dino kale, coarsely chopped, stems removed
3 cloves of garlic, chopped
1 TB pine nuts
1 package pre-made gnocchi (I used a pumpkin gnocchi found in the refrigerated section of the grocery store.)
grated Parmesan for garnish

Fill a large pot with water and set to boil.

Add enough extra virgin olive oil to coat the bottom of a large skillet. Warm up over medium heat. Add prosciutto and cook until golden brown.

Add all of the greens and stir until everything is coated in oil and prosciutto has been turned to the top. Add garlic and cover, cooking about five minutes or until greens are wilted. Remove cover and stir in pine nuts.

Meanwhile, throw gnocchi into the boiling water. Cook to package directions. Drain.

Layer greens over gnocchi on a plate and garnish with Parmesan. We paired dinner with a wonderful Pinot Grigio.

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