Method
1
Pre heat oven at 190c.
2
Wash figs, cut 2mm at the bottom so they can sit flat on a plate. Wrap each one with a slice of Prosciutto di Parma, place all figs onto an oven tray lined with baking paper.
3
In a small saucepan add Gorgonzola with cream, milk and sage. Stir over low heat till gorgonzola has fully melted, season to taste.
4
Roast figs in the oven for 6-8min or till soft, remove and sit for a few minutes.
5
Meanwhile dress rocket leaves.
6
To serve, pour about 3 tablespoon of gorgonzola sauce, rocket leaves, 3 figs and garnish with toasted walnuts.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
12 large figs
12 Prosciutto di Parma, thinly sliced
80 g Gorgonzola dolce
30 ml fresh cream
20 ml fresh milk
6 fresh sage leaves
Salt & pepper
20 g baby rocket leaves
2 tbsp of extra virgin olive oil
1 tbsp of aged balsamic vinegar
10 g walnuts toasted
Ingredients
12 large figs
12 Prosciutto di Parma, thinly sliced
80 g Gorgonzola dolce
30 ml fresh cream
20 ml fresh milk
6 fresh sage leaves
Salt & pepper
20 g baby rocket leaves
2 tbsp of extra virgin olive oil
1 tbsp of aged balsamic vinegar
10 g walnuts toasted
