Recipe: Grilled fresh figs with pancetta by Angela Bullentini Wolf
Fresh figs are, far and away, my favorite late summer treat. Every summer I look forward to preparing them on the grill. To me, grilled figs are a celebration of summer.
There are numerous varieties of figs, with the Brown Turkey, Calimyrna and Kadota figs being most readily available in our area. Each fig variety has its own unique flavor, so try several different varieties to find your own preference. Figs are ripe when they are slightly soft to the touch.
Sweet figs and salty pancetta are a tasty match as an appetizer, and grilling enhances the flavor by adding a little caramelization and smoke.
Recipe by Howard Jachens, executive chef at Gather.
Grilled Fresh Figs With Pancetta
Serves 4 as an appetizer
Extra virgin olive oil
1/2 pound pancetta cut into 1/2-inch squares
16 ripe figs (any kind)
8 metal or wood skewers (if using wood, be sure to soak in water before using)
Salt (if desired)
Build skewers with 2 figs and 3 pieces of pancetta. Brush with olive oil and a dash of salt to taste (if desired).
Lay directly on the grill or in a grilling basket. Turn once or twice until figs start to swell and pancetta becomes slightly crispy.
Remove to a serving plate and cool a few minutes before serving. Balsamic vinegar fans can also add a drizzle of high quality balsamic vinegar over the skewers after grilling. Enjoy!
Angela Bullentini Wolf is Owner/Manager of Gather, a farm to table, fine casual restaurant located at 402 N. Carson St. in downtown Carson City.