Best 4 Sautéed Figs With Prosciutto And Parmigiano Recipes
Sautéed figs with prosciutto and parmigiano is an elegant and delicious dish that is perfect for a special occasion or a weeknight meal. The combination of sweet figs, salty prosciutto, and nutty parmigiano creates a flavor that is both complex and satisfying. This dish is also surprisingly easy to make and can be prepared in just a few minutes. Serve it as an appetizer, a side dish, or even as a main course.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PROSCIUTTO, FIG AND PARMESAN ROLLS
This quick and easy appetizer is also incredibly elegant. Just wrap a ribbon of prosciutto around a wafer of Parmesan cheese nestled against a sliver of dried fig, and drizzle with olive or truffle oil.
Provided by Mark Bittman
Categories quick, appetizer
Time 20m
Yield 20 rolls
Number Of Ingredients 4
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.
FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS
Steps:
- Make vinaigrette
- In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
- Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
- Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
SAUTéED FIGS WITH PROSCIUTTO AND PARMIGIANO
Categories Salad Side Roast Fig Prosciutto
Yield MAKES 16 WRAPPED FIGS; SERVES 4 TO 6
Number Of Ingredients 5
Steps:
- Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
- Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
- Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
- Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.
Tips:
- Choose ripe, fresh figs: Look for figs that are plump and have a slight give when gently pressed. Avoid figs that are bruised or have any signs of spoilage.
- Use high-quality prosciutto: The flavor of the prosciutto will greatly impact the dish, so it's important to use a good quality variety. Look for prosciutto that is thinly sliced and has a slightly sweet and salty taste.
- Grate the Parmigiano-Reggiano cheese finely: This will help it distribute evenly throughout the dish and melt smoothly.
- Use a large skillet: This will give the figs plenty of room to cook evenly without overcrowding.
- Cook the figs over medium heat: This will help them caramelize and develop a slightly crispy exterior while still remaining tender on the inside.
- Add the prosciutto and Parmigiano-Reggiano cheese towards the end of cooking: This will prevent the prosciutto from becoming dry and tough, and the cheese from melting too much.
- Serve the figs immediately: This dish is best enjoyed fresh out of the skillet, while the figs are still warm and the prosciutto is crispy.
Conclusion:
This sautéed figs with prosciutto and Parmigiano-Reggiano is a delicious and easy appetizer or side dish that is perfect for any occasion. The sweet and savory flavors of the figs, prosciutto, and cheese complement each other perfectly, and the dish is sure to be a hit with your guests. So next time you're looking for a quick and easy recipe that is both delicious and impressive, give this one a try.
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