Prosciutto Di Parma With Baked Stuffed Figs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 12 | Figs, 1/4 cut open at top | |
| but left whole at base | ||
| 6 | oz | Gorgonzola cheese, softened |
| to room temperature | ||
| 2 | T | Finely chopped walnuts |
| 2 | Italian parsley, finely | |
| chopped to yield 1/2 cup | ||
| 8 | oz | Prosciutto di Parma, sliced |
| paper thin |
INSTRUCTIONS
Preheat oven to 450 F. Place figs on non-greased baking sheet, opening with fingers as best you can. In a mixing bowl, stir together Gorgonzola cheese, chopped walnuts and chopped parsley until well mixed. Using a tablespoon, stuff 1 tablespoon filling in each fig. Bake figs 8 to 10 minutes, until cheese filling is bubbling out. Meanwhile, lay 3 or 4 slices of Prosciutto on each of 4 plates. Remove figs from oven, place 3 in center of each plate and serve immediately. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5677 Posted to MC-Recipe Digest V1 #265 Date: Mon, 28 Oct 1996 08:33:06 -0500 From: Meg Antczak <meginny@node1.frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 706
Calories From Fat: 533
Total Fat: 64.4g
Cholesterol: 151.9mg
Sodium: 2369.6mg
Potassium: 66.1mg
Carbohydrates: 8g
Fiber: 1g
Sugar: <1g
Protein: 38.7g