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Baked sweet figs wrapped in salty prosciutto, stuffed with stinky sheep's milk cheese is a sweet and savory way to start your meal. This is also a perfect example of balancing flavors - (if any of you has taken one of our cooking classes, this is what Jason refers to as FASSA: fat, acid, sweet, salt & aromatic). Instead of a soft sweet cheese that many recipes call for when stuffing in figs, we went the opposite direction - using the sharpest, stinkiest cheese we can find, which means formaggio di fossa (sheep's milk cheese aged in a pit from Le Marche, Italy). Read a past post about unearthing this unique cheese.
Formaggio di Fossa from Beltrami in Le Marche, Italy
Baked Figs with Prosciutto and Formaggio di Fossa
Ingredients - serves 4
4 figs2 slices of prosciutto, cut lengthwise in half1 slice of stinky aged cheese, cut into four little pieces Directions
Via Mariano Pallottini
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