Prosciutto di Parma Wrapped Figs with Aged Balsamic Reduction
Recipe Servings: 12 portions
Recipe Preparation Time: 25 minutes
Recipe Cook Time: 5 minutes
½ lb of Proscuitto di Parma, thinly sliced
½ lb of aged Parmigiano Reggiano, cut into 12 pieces
12 fresh Black Mission figs, washed
1 cup Lucini® Gran Riserva Balsamico
Let the Parmigiano rest at room temperature for 30 minutes.
Slice each fig length wise, but do not cut in half. Place a piece of the cheese inside the fig. Wrap each stuffed fig with a slice or two of prosciutto and secure with a tooth pick. Repeat 12 times and place on a serving tray.
Pour the balsamic vinegar in a small sauce pot over high heat. Whisk briskly, even prior to boiling. Once it starts boiling, keep whisking constantly to prevent burning. Continue until the sauce reduces by half and is of a syrupy consistency.
Using a spoon, drizzle the reduction over each stuffed fig.
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