In this recipe we can taste the mild and delicate Prosciutto di Parma PDO with Gorgonzola PDO soft cheese.

INGREDIENTS

• 1 cup of red wine
• 24 (about 9 ounces) of dried figs
• 2 tablespoons of sugar
• 24 slices (about 12 ounces) of Prosciutto di Parma, thinly sliced (9- x 4-inches)
• 3 ounces of Gorgonzola PDO, in 24 chunks
• 24 chives
• Winter fruits (such as oranges, pears and grapes), as desired

DIRECTIONS:

In a small saucepan, bring wine to a boil. Add figs an cook until they are tender (about 5 minutes). Remove figs and reserve. To the wine remaining in saucepan add sugar and simmer until reduced to 1/4 cup and reserve for later use. Fold each prosciutto slice in half to make 4-1/2 x 4-inch rectangles. Remove stems from figs. Cut a cross in the top of each fig. Place a piece of Gorgonzola in each cross, pressing slightly. Place a stuffed fig in the center of each prosciutto rectangle. Bring prosciutto up and around fig to make a pouch. Tie with a chive. Repeat. To serve: Arrange 3 prosciutto pouches on a serving plate. Drizzle plate with wine reduction. Garnish with fruits.