Today at the local grocer’s I picked up some beautiful early season figs. As a nod to Valentine’s Day I knew exactly what would be on the menu tonight. One of my all time favourite dishes. Baked figs wrapped in prosciutto with a gorgonzola cream sauce. As served at Buon Ricordo. A veritable Sydney institution of fine dining. Italian style. But more importantly the scene of my husband and I’s first date. Almost twenty years ago.

Buon Ricordo  translates as good memories in Italian. How very apt. I well remember that first date. Table eleven. Baked figs to start. Bracciolette Reginaldo for our main. Torta Mascarpone for dessert. We have returned often over the years.  Always when figs are in season. Our old staple favourites are still on the menu. Perhaps a visit is on the cards again soon. After all we really should celebrate the 20th anniversary of that date.

Here is that wonderful starter. A true marriage made in heaven. Crisp and salty prosciutto. Encasing a soft, sweet baked fig. Smothered in a creamy but sharp gorgonzola cream sauce. It was and still is love at first bite.

Baked Figs Wrapped in Prosciutto  With a Gorgonzola Cream Sauce
Adapted from Buon Ricordo by Armando Percuoco.

Serves 4 as a starter

8 fresh figs
8 thin slices prosciutto
½ tablespoon butter
280 ml cream
145 grams gorgonzola dolce

PREHEAT oven to 200°C.
WRAP a slice of prosciutto around each fig. Secure with a toothpick if necessary.
MELT butter, cream and gorgonzola together in a frying pan over medium heat.
PLACE figs in an oven-proof dish. Pour cream sauce over the figs and cover  the dish with foil.
BAKE for 7 minutes. Remove foil and bake for one minute more.
TO SERVE place two figs on each serving plate and pour sauce over.