Fig And Prosciutto Stuffing Recipes

ROASTED FIGS AND PROSCIUTTO

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.

FIGS AND PROSCIUTTO

Steps:

• Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
• Sprinkle the Parmesan shavings over prosciutto and figs.

PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE

Steps:

• Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
• Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
• Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.

PROSCIUTTO WRAPPED FIGS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
• Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
• In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
• Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

FIGS WITH PROSCIUTTO

Steps:

• Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
• Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

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.

FIG-AND-PROSCIUTTO STUFFING

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.

ITALIAN FIG AND PROSCIUTTO STUFFING

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.

PROSCIUTTO, FIG AND PARMESAN ROLLS

Steps:

• Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
• Serve within 2 hours, drizzling truffle or olive oil on top just before serving.