Figs with Prosciutto and Parmesan

Name: Figs with Prosciutto and Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 12 dried figs (such as Calimyrna); 1 sprig fresh rosemary; 355 milliliters Marsala wine; 0 inches 12 Pecorino Romano, Asiago, or Parmigiano-Reggiano cheese; 57 grams thin slices Proscuitto di Parma (about , each cut into 3 strips lengthwise; 12 walnut pieces, broken and lightly toasted

Figs with Prosciutto and Parmesan is a gluten free and primal recipe with 6 servings. One serving contains 203 calories, 3g of protein, and 7g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up proscuitto di parma, parmigiano-reggiano cheese, walnut pieces, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 3 ingredients in a medium saucepan. Cook, covered, over low heat 25 minutes or until figs are plump and softened.

Ingredients you will need

Figs

Equipment you will use

Sauce Pan

Remove from heat; let figs soak at least 1 hour or overnight.*

Ingredients you will need

Figs

Remove figs from wine with slotted spoon; pat dry with paper towel.

Ingredients you will need

Figs

Wine

Equipment you will use

Slotted Spoon

Paper Towels

Cut an X halfway through bottom of each fig. Gently open bottom of fig, and place a walnut piece and chunk of cheese in opening. Gently push back together; place cut side down. Wrap a slice of proscuitto around fig so top still shows. Line a serving platter with fresh fig leaves, if available; place figs on leaves, and serve.

Ingredients you will need

Prosciutto