For the figs
12 fresh figs (not too ripe)
100g white mould goat cheese or gorgonzola dolce latte
12 thin slices pancetta
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
- 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.
The Chefs Garden recipes
Baked Figs Wrapped in Pancetta with Goat’s Cheese & Nashi PearsLearn the art of creating delectable stuffed figs wrapped in crispy pancetta, complemented by a refreshing salad thanks to Massimo.
Beetroot Salad with Goat’s CurdUnlock the flavours of our roasted beetroot salad with goat’s curd and hazelnuts. Tender beetroots, paired with a medley of fresh herbs and a luscious goat’s curd. Elevate your dining experience with this vibrant and delicious salad
Gnocchi with Tomato SugoLearn how to make a delicious homemade gnocchi with a savory tomato and bail source with Massimo Mele.
Honey & Yogurt Panna Cotta with Fresh BerriesIndulge in the velvety goodness of our vanilla panna cotta topped with a burst of macerated berries. This creamy delight, perfectly balanced with elderflower vinegar, is a dessert masterpiece that will elevate your dining experience.
PepperonataElevate your culinary skills with our roasted pepper and caper relish recipe. Char peppers to perfections, combine them with aromatic onions, garlic and a flavourful blend of ingredients. This versatile relish gets even better with time.