Baked Figs Wrapped in Pancetta with Goat’s Cheese & Nashi Pears
Learn the art of creating delectable stuffed figs wrapped in crispy pancetta, complemented by a refreshing salad thanks to Massimo.
Electrolux
00:20:00
00:20:00
20
mins
6
people
Easy
00:20:00
00:20:00
20
mins
6
people
Easy
Ingredients
For the figs
12 fresh figs (not too ripe)
100g white mould goat cheese or gorgonzola dolce latte
12 thin slices pancetta
Balsamic vinegar
Toothpicks
For the salad
1 pear, cut into thin slices
60g walnuts, roasted and chopped
Handful of rocket
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Salt and pepper
Method
- To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece. This will open the fig so you can place about a teaspoon of cheese inside each one.
- Once the figs have been filled, wrap a slice of pancetta around the fig and secure it with a toothpick.
- Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the cheese has melted (about 4-5 minutes).
- For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some olive oil and serve.
