Prosciutto and Fig Pockets
(Borsellini di Prosciutto e Fichi)
Ingredients:
1 cup red wine
24 (about 9 ounces) dried figs
2 tablespoons sugar
24 slices (about 12 ounces) prosciutto di Parma, thinly sliced
3 ounces Gorgonzola cheese, in 24 chunks
24 chives
Winter fruits (such as oranges, pears and grapes)
Directions:
In a small saucepan, bring wine to a boil.
Add figs; simmer, covered, until figs are tender, about 5 minutes.
Remove figs and reserve.
To the wine remaining in saucepan, add sugar; simmer until reduced to 1/4 cup; reserve for later use.
Fold each prosciutto slice in half to make 4 and 1/2 x 4-inch rectangles.
Remove stems from figs.
Cut a cross in the top of each fig.
Place a piece of Gorgonzola cheese 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.
Arrange 3 pouches on each serving plate.
Drizzle plate with wine reduction.
Garnish with fruits. Yields 8 portions.