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This gorgeous dish from Candelori’s Chef, Antonio Rotono, is the perfect entree if you're looking to impress!
Carve the tops of each fig in an x-formation, only half way down.
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.
One wrapped place figs inside a static oven at 180C for 5 minutes
Cooking Tip: Place figs on top of baking paper to avoid sticking to tray
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.
Once figs are ready, remove them from the oven and place into warm plate and spoon the sauce onto each fig.
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