Cookbook

Mario Batali
Simple Italian Food

serves 4
Figs stuffed with Gorgonzola create an almost sweet and sour sensation in my mouth that can challenge the prosciutto. To achieve the perfect balance of flavors in each bite I generally cut the figs into quarters and wrap each quarter in a slice of prosciutto.

12 fresh black mission of Kadota figs
6 ounces Gorgonzola cheese, softened to room temperature
2 tablespoons finely chopped walnuts
2 bunches Italian parsley, finely chopped (1/2 cup)
8 ounces Prosciutto di Palma, sliced paper-thin

Preheat the oven to 450°F.

Quarter the figs length-wise, cutting down from the stem but leaving the segments attached at the base. Place on an ungreased baking sheet.

In a mixing bowl, stir together the Gorgonzola, walnuts, and parsley until well mixed. Using a tablespoon, stuff 1 tablespoon of the filling onto each opened fig. Bake the figs 8 to 10 minutes, until the cheese filling is bubbling.

Arrange 3 or 4 slices of prosciutto on each of 4 plates. Remove the figs from the oven, place 3 in center of each plate, and serve immediately.