Can You Fig It: Fig, Prosciutto and Walnut Recipes

By Rachel Jones / Photography By Cayla Zahoran | Last Updated October 01, 2013
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You’ll savor these creative combinations of fresh figs, salty prosciutto, and rich walnuts.

The first time my great uncle Larry handed me a bulb from his fig tree, I was confused. Does it need to be peeled? Can you eat the seeds? Then, he popped the whole fruit in his mouth, and I followed suit. After that, the sweet softness made perfect sense.

To create a balanced fig dish, we asked three local chefs to work in salty prosciutto and crunchy walnuts. Inspired by the sky and the sea, they all achieved perfect harmony.

Stuffed Quail with Ricotta Gnocchi & Red Wine Fig Reduction

Recipe by Jeremy Voytish, Executive Chef at Lidia’s Pittsburgh.

Prosciutto, Fig, & Blue Cheese Bruschetta with Walnut Jam

Prosciutto, Fig, & Blue Cheese Bruschetta with Walnut Jam
Recipe by Eli Wahl, Executive Chef at Casbah.

Prosciutto-Encrusted Scallops with Butternut Squash & Walnut Mash, & Balsamic Fig Glaze

Recipe by Ricky Kirsop, Executive Chef at McCormick & Schmick’s Seafood Restaurant.

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