This gorgeous dish from Candelori’s Chef, Antonio Rotono, is the perfect entree if you're looking to impress!


  • 3 locally sourced figs

  • 3 slices of San Daniele prosciutto

  • 50 grams of gorgonzola dolce (sweet blue vain cheese)

  • 100ml mascarpone cream


  • 1.

    Carve the tops of each fig in an x-formation, only half way down.

  • 2.

    Take a slice of San Daniele prosciutto and feed one side down through the centre of each fig. Then wrap the remaining part of the prosciutto around the outside of the fig. The outside of each fig should be covered by the prosciutto.

  • 3.

    One wrapped place figs inside a static oven at 180C for 5 minutes

  • 4.

    Cooking Tip: Place figs on top of baking paper to avoid sticking to tray

  • Sauce::

  • 1.

    In a hot pan place the gorgonzola dolce and allow to simmer slightly before adding the mascarpone cream. Once together stir briskly and allow time for the gorgonzola dolce to melt completely. Allow 3-5 minutes for the sauce to reduce.

  • 2.

    Once figs are ready, remove them from the oven and place into warm plate and spoon the sauce onto each fig.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 251kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 9g
  • Carbohydrate 11g
  • Sugar 9g
  • Sodium 525mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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