Ham sports a Honey Balsamic Fig glaze made with honey, balsamic vinegar, dried figs, ground cloves and fresh rosemary.
Recipe: Prosciutto-Wrapped Figs
Gorgonzola-Stuffed Figs Wrapped In Prosciutto Di Parma Make An Elegant First Course Or Hors D’Oeuvre
Nearly one thousand years ago, Hannibal is believed to have stopped north of Parma, Italy to fortify himself and his troops with local wine, bread and ham—the ancestor of today’s Prosciutto di Parma. A D.O.P.-protected ham, by law this special prosciutto can be cured only in the area around Parma. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end of the process, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavor and tenderize the meat. Prosciutto di Parma’s distinctive flavor and aroma have won it fans worldwide.
In this preparation of prosciutto-wrapped figs (also called prosciutto pockets), Gorgonzola-stuffed figs are wrapped in slices of ham and served in a wine reduction. The slight saltiness of the ham and cheese and the intense fruitiness of the fig lend themselves to a variety of red wines or sparkling wines. Your favorites reds will likely fit in here, as long as they are not too bold or tannic.
In Parma the ham is eaten plain, in thin slices with a piece of bread and a glass of dry Malvasia, the slightly sparkling white wine of the region. It is also served wrapped around vegetables such as asparagus and breadsticks, and of course, with melon. You’ll find many recipes like this one on the website of the Consorzio di Prosciutto di Parma.
- 1 cup red wine
- 24 dried figs
- 2 tablespoons sugar
- 24 slices Prosciutto di Parma, thinly slices
- 1/2 cup shallots, diced
- 3 ounces Gorgonzola, in 24 chunks
- 24 chives
- Winter fruits (oranges, pears, grapes)
- Wash and remove stems from figs. Pat dry.
In a small saucepan, bring wine to a boil. Add figs; simmer, covered, until figs are tender, about 5 minutes. Remove figs and reserve.
Add sugar to the wine remaining in the saucepan; simmer until reduced to 1/4 cup; reserve for later use.
Fold each prosciutto slice in half to make 4-1/2 x 4-inch rectangles.
Cut a cross in the top of each fig. Place a piece of Gorgonzola in each cross, pressing slightly.
Place a stuffed fig in the center of each prosciutto rectangle. Bring the ham up and around fig to make a pouch. Tie with a chive. Repeat.
To serve, arrange 3 pouches on each plate. Drizzle plate with wine reduction. Garnish with fruits.
Yield: 8 Servings
Recipe and images courtesy of Consorzio Prosciutto di Parma. All rights reserved. Additional material
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