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Pancetta-Wrapped Figs with Aged Balsamico Condimento

Wedge of Parmigiano-Reggiano, for slicing
12 thin slices pancetta (6 to 8 ounces)
6 ripe figs, halved lengthwise
Aged balsamico condimento, for drizzling
Freshly ground black pepper


Use a microplane or another fine grater to cut 12 very thin slices from the wedge of Parmigiano-Reggiano. Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Wrap a strip of pancetta tightly around each fig half. Place the fig halves flat side down on the grill for 2 to 3 minutes per side, until the pancetta is golden brown and crispy. Place the figs on a platter and drizzle with the balsamico. Place one slice of Parmigiano-Reggiano on top of each fig half, grind a few turns of fresh black pepper over each, and serve. Nero DAvola (Sicily)

Source: www.epicurious.com