Fig, prosciutto & pistachio stuffing

Filling one tasty food with another tasty food.  How can this be anything other than a good thing?  Simply put, it can’t – not in my culinary world anyway.  When it comes to roast meats at Christmas I love the stuffing that goes with them, but this year I have un-stuffed the stuffing and cooked it in a mini muffin pan for a slightly different, but equally delicious result.

photo (17)

Ingredients

12 medium slices prosciutto – not the paper thin ones you’d normally ask for

250gm dried figs, diced into approx 1/2cm pieces

1/2 cup sherry.  I used a manzanillo sherry but you could opt for a sweet one if you preferred

1/2 large brown onion finely chopped

1/4 cup chopped pistachios

1 clove garlic

4 thick slices day old sour dough bread, crusts removed, torn into small pieces

Couple sprigs thyme

extra virgin olive oil

 

Method

Warm the sherry in a small saucepan over a low heat and add the figs.  Stir through and leave over heat for about 3 minutes.  The figs will rehydrate and swell up.  Put the lid on the saucepan and leave the figs whilst you get the rest ready.

Slice 8 of your prosciutto slices into 4.  Do this by halving lengthwise, then cutting the long strip in half.  You want to end up with pieces that are about 10cm x 2cm.  Make a cross with two of these strips and line the muffin pan cavities with them.  The ends should stick up a little bit over the top of each cavity.

Roughly chop the remaining prosciutto.

Heat a little olive oil in a frying pan on medium and sauté the onion and garlic.  When you can see it has started to soften, add the prosciutto, pistachios and thyme and sauté until onion is translucent.  Add the torn up bread and toss through the mixture. Next pour the contents of the fig saucepan in – most of the liquid will have been absorbed but any extra can go into the stuffing.  Use a wooden spoon to mix all the ingredients so that they are well combined.  If it looks a little dry, add a drizzle or two of olive oil.

Spoon the stuffing into the prosciutto lined muffin tin.  I overfill each one so that they sit up nice and tall.

Cook for 10-15 minutes in a 180 degree oven.  I like mine slightly more cooked as it really brings out the sticky fig flavour.

 

 

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