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      RECIPE TITLE "Pancetta Grilled Figs"
    This recipe is fromThe Barbecue! Bible  Copyright © 1998 by Steven Raichlen. All rights reserved.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Makes 12time-- difficultyeasy

    Using fresh figs and pancetta adds an Italian twist to the preceding recipe. Fresh figs were once deemed fairly exotic, but you can now find them in most supermarkets (and certainly in Italian markets), especially in late spring and summer. Pancetta is often described as cured Italian bacon. Unlike our bacon, though, it's never smoked. Pancetta can be found in Italian markets, specialty food shops, and an increasing number of supermarkets.

    Special Equipment
    12 small bamboo skewers and an aluminum foil shield

      RECIPE INGREDIENTS

    6 thin slices pancetta
    12 ripe figs (see Note)
    12 fresh sage leaves

      RECIPE METHOD

    1. Cut each strip of pancetta in half; each piece should be just large enough to wrap up a fig. Top each fig with a sage leaf, then wrap it in pancetta, and secure it with a small bamboo skewer by running the skewer through the center of the fig and out the other side.

    2. Set up the grill for direct grilling and preheat to medium-high.

    3. When ready to cook, brush and oil the grill grate. Arrange the figs on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning once with tongs, until the figs are heated through and the pancetta is crisp, 2 to 4 minutes per side. Transfer the grilled figs to a platter and remove the skewers before serving.

    Note
    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 about 30 minutes, or until soft, then drain them and proceed with the recipe

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