Best Sautéed Figs With Prosciutto And Parmigiano Recipes

Roasted Figs and Prosciutto image

Provided by Ina Garten

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 Figs With Prosciutto and Aged Balsamic image

Provided by GoldsmithLissa

Categories Pork

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

24 firm genoa figs or 24 black mission figs, stems removed
8 ounces gorgonzola, cut into 24 cubes
24 thin slices prosciutto
2 tablespoons olive oil
2 tablespoons balsamic vinegar, 12-18 yr
sea salt

Steps:

Preheat the grill to high or the oven to 450˚.
Rinse the figs and pat dry. With a paring knife cut a small slit in the bottom of each fig. Insert a cube of cheese and with your fingers gently squeeze the opening closed. Wrap one slice of prosciutto around each fig, rolling the fig to blanket it completely. Repeat with the remaining figs and place on the grill. With the lid close, grill until the figs are browned on one side, about 4 minutes. Flip the figs and repeat.
Alternatively, preheat the broiler to high and place the figs in a roasting pan. Broil until browned, about 2 minutes. Flip the figs and broil another 2 minutes or until golden brown and soft.
Place the warm figs on a serving platter and drizzle with the oil and vinegar. Sprinkle with the salt to taste. Serve immediately.

Sautéed Figs with Prosciutto and Parmigiano image

Yield MAKES 16 WRAPPED FIGS; SERVES 4 TO 6

Number Of Ingredients 5

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.