Best Italian Fig And Prosciutto Stuffing Recipes

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ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING



Roast Pork Loin With Fig and Prosciutto Stuffing image

Make and share this Roast Pork Loin With Fig and Prosciutto Stuffing recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 lbs boneless pork loin, trim leaving a bit of fat and butterflied
brine, Classic Brine for Poultry, Shellfish and Pork (optional)
3 -4 figs, slice in half
3 -4 slices prosciutto
seasoning salt, Smokey Seasoned Salt (skip if using brine)
1 garlic clove, Minced
1 tablespoon fresh rosemary
1 tablespoon olive oil
3 tablespoons fig preserves, warmed (optional)

Steps:

  • Pound pork loin to even 1 inch thickness with mallet.
  • Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
  • Remove pork from brine, rinse and dry pork thoroughly with paper towels.
  • If not brining season both sides with optional seasoned salt the one posted or any you favor.
  • Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
  • Lay pork fat side down.
  • Place the figs and prosciutto on the butterflied pork.
  • Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
  • Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
  • Roast 20 minutes at 450 degrees.
  • Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
  • Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
  • Let rest 10 minutes, cut off twine, slice and serve with pan juices.

Nutrition Facts : Calories 338.9, Fat 21.4, SaturatedFat 6.9, Cholesterol 95.2, Sodium 76, Carbohydrate 5, Fiber 0.8, Sugar 4.1, Protein 30.1

ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
  • Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GOAT CHEESE



Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese image

Provided by Anne Burrell

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 Black Mission figs, cut in 1/2
1/2 cup balsamic vinegar, plus extra for dressing
Crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
Extra-virgin olive oil
2 cups baby arugula
1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
Kosher salt

Steps:

  • Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
  • Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
  • Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.
  • While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
  • Its figgy delicious!

ITALIAN FIG AND PROSCIUTTO STUFFING



Italian Fig and Prosciutto Stuffing image

Provided by Molly O'Neill

Categories     roasts, side dish

Time 1h

Yield Twelve cups

Number Of Ingredients 15

2 cups dried figs, tough stems removed
1 cup Madeira
1/4 pound prosciutto, minced
1 cup toasted pecans, chopped
1/2 cup unsalted butter
1 onion, peeled and minced
1 cup minced Italian parsley
1 cup minced celery ribs and leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted
1/3 cup chicken broth, homemade or low-sodium canned, plus more if needed

Steps:

  • In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
  • Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
  • Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 364 milligrams, Sugar 12 grams, TransFat 0 grams

FIG-AND-PROSCIUTTO STUFFING



Fig-and-Prosciutto Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 20m

Yield about 12 cups

Number Of Ingredients 4

1/2 pound dried figs
1 cup Madeira
1/4 pound prosciutto, minced
1 cup toasted pecans, chopped

Steps:

  • Simmer the figs in the Madeira for 15 minutes, drain well, pat dry and chop roughly. Place the figs, prosciutto and pecans in a large bowl. Prepare the bread stuffing, then combine it with the fig mixture. If baking in a casserole, it will not be necessary to add more chicken broth.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 13 grams

FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO



Fresh Figs Stuffed and Wrapped With Prosciutto image

This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!

Provided by Rita1652

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

8 fresh figs
8 slices prosciutto, very thin
1 ounce cream cheese, room temperature
1/4 cup pine nuts, toasted (chopped Pecans work too)
1/8 cup Amarula cream liqueur
1/2 tablespoon honey

Steps:

  • Mix filling ingredients together.
  • Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
  • Gentle wrap each fig so each is nestled holding in the stuffing.

Nutrition Facts : Calories 163.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 24.1, Carbohydrate 22.7, Fiber 3.2, Sugar 18.9, Protein 2.3

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