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      RECIPE TITLE "Figs and Prosciutto with Strawberry Vinaigrette Recipe"
    Source: Outdoor Entertaining,
    courtesy of Cooking.com

    yieldsMakes 12 time--- difficultymoderate

     

      RECIPE INGREDIENTS

    3/4 cup strawberries
    2 tablespoons balsamic vinegar
    1/2 cup olive oil
    12 large figs
    6 slices prosciutto, cut in half lengthwise
    1/4 cup brandy

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      RECIPE METHOD

    Preheat oven to 300 degrees F.

    Place strawberries and vinegar in a blender. Blend until smooth. With motor running, add oil in a slow steady stream. Blend until combined, adding more vinegar if you prefer a sharper vinaigrette.

    Wrap a piece of prosciutto around each fig. Make a cross-shaped incision in the top of each fig and drizzle on a little brandy. Sprinkle with pepper and bake in oven for 10 minutes. Serve warm, with strawberry vinaigrette.

    Recipe reprinted by permission of Weldon Russell. All rights reserved


      Nutrition Facts
    Makes 12
    Facts per Serving
    Calories: 152 Fat: 10g Carbohydrates: 14g
    Cholesterol: 3mg Sodium: 72mg Protein: 2g
    Fiber: 2g % Cal. from Fat: 59% % Cal. from Carbs: 37%

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    Glorious Foods of Greece Glorious Foods of Greece
    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


     

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