SAUTéED FIGS WITH PROSCIUTTO AND PARMIGIANO

Sautéed Figs with Prosciutto and Parmigiano image

Yield MAKES 16 WRAPPED FIGS; SERVES 4 TO 6

Number Of Ingredients 5

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1 small chunk Parmigiano-Reggiano cheese
8 large fresh figs
8 thin slices prosciutto
Extra-virgin olive oil for brushing
1 1/2 tablespoons aged sherry or balsamic vinegar

Steps:

Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.