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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.