Adapted from a recipe by Piero Selvaggio, Valentino, Santa Monica, CA. Yield: 8 servings.
1 cup red wine
24 dried figs (about 9 oz.)
2 Tbsp. sugar
24 slices Prosciutto di Parma® (about 12 oz.), thinly sliced
3 oz. Gorgonzola, in 24 chunks
24 chives
as desired, winter fruits such as oranges, pears and grapes
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 the saucepan, add sugar; simmer until reduced to 1⁄4 cup. Reserve for later use.
Fold each ham slice in half to make 41⁄2 x 4” rectangles. Remove stems from figs. Cut a cross in the top of each fig. Place a piece of Gorgonzola in each cross, pressing slightly. Place a stuffed fig in the center of each ham rectangle. Bring ham up and around fig to make a pouch. Tie with a chive. Repeat.
To serve: Arrange 3 pouches on each serving plate. Drizzle plate with wine reduction. Garnish with fruits.
Photo: Prosciutto di Parma®
