Broiled Green Figs With Pancetta Recipes

BROILED GREEN FIGS WITH PANCETTA

Steps:

• Preheat broiler. Sprinkle fennel seeds onto cut sides of each fig. Wrap figs with pancetta, overlapping ends.
• Place figs, cut sides down, on a baking sheet. Broil until sizzling and pancetta is lightly browned, about 3 minutes. Flip, and broil 2 minutes more. Serve warm.

PLANKED FIGS WITH PANCETTA AND GOAT CHEESE

Steps:

• Method:
• 1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.
• 2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.
• 3. Prepare a hot fire in your grill.
• 4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve.
• Oven-Planking: Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve.

BALSAMIC GLAZED FIGS WITH PANCETTA AND MASCARPONE

Steps:

• Pack the pancetta with the brown sugar on both sides.
• In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil.
• Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey.
• The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop.
• When the liquids reduce to about half, remove from heat.
• Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!

PANCETTA-WRAPPED FIGS

Steps:

• Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.
• Preheat oven to 350 degrees. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

PANCETTA GRILLED FIGS

Steps:

• 1. Preheat the grill to high.2. Cut each strip of pancetta in half each piece should be just large enough to wrap up a fig. Wrap each fig, topped with a sage leaf, in pancetta, and secure with a small bamboo skewer or toothpick by running the skewer or toothpick through the center of the fig and out the other side.3. When ready to cook, arrange the figs on the hot grate and grill, turning once with tongs, until heated through and the pancetta is crisp, 2 to 4 minutes per side. Transfer to a platter and remove the skewers or toothpicks before serving, or at least warn everyone of their presence.Makes 12 pieces serves 4 to 6 as an appetizerNote: You could also use dried figs for this recipe. Soak them in a bowl of boiled water (or, better yet, hot Marsala wine or port) for 30 minutes, or until soft, then drain and proceed with the recipe.

PANCETTA GRILLED FIGS

Steps:

• 1. Preheat the grill to high.2. Cut each strip of pancetta in half each piece should be just large enough to wrap up a fig. Wrap each fig, topped with a sage leaf, in pancetta, and secure with a small bamboo skewer or toothpick by running the skewer or toothpick through the center of the fig and out the other side.3. When ready to cook, arrange the figs on the hot grate and grill, turning once with tongs, until heated through and the pancetta is crisp, 2 to 4 minutes per side. Transfer to a platter and remove the skewers or toothpicks before serving, or at least warn everyone of their presence.Makes 12 pieces serves 4 to 6 as an appetizerNote: You could also use dried figs for this recipe. Soak them in a bowl of boiled water (or, better yet, hot Marsala wine or port) for 30 minutes, or until soft, then drain and proceed with the recipe.