oven roasted pancetta wrapped figs filled with Gorgonzola,
Gorgonzola cream sauce
If the figs are firmer thinly sliced good quality fatty bacon also works really well and is often more readily accessible.
This is a recipe that requires common sense. If the figs are firm roast them in the oven, if they are very ripe use a pre heated grill and you will probably only need seconds just long enough to crisp the pancetta.
12 peeled figs
300g Gorgonzola, cut into small cubes
24 slices of fatty pancetta
20g unsalted butter
300g pouring cream
black pepper, freshly and coarsely ground
Maldon sea salt to taste
30g balsamic vinegar
either pre heat oven to 220°C or pre heat your grill
Place a cube of Gorgonzola up the bottom of each fig and wrap each fig tightly with two slices a pancetta. Grease a pan that can be put into the oven with the butter. Place the figs into the pan and cook the pancetta as their ripeness requires.
Turn the oven/grill off and carefully lift the figs onto a plate and put them in the oven to keep them warm. Add the cream and season generously with pepper. Place on high heat and shake the pan until the cream boils. add half of the remaining Gorgonzola and work it into the sauce. Taste and adjust with salt as required (this very much depends on the pancetta). Add the balsamic and when the sauce has a good consistency add the remaining cheese and turn the heat off.
Place two figs in the middle of six warmed plates and spoon the sauce over and around the figs and serve immediately!
best wine match – Marsala the classic Italian match for Gorgonzola
bread is essentialbecause the sauce is so utterly delicious!