Pancetta-Wrapped Figs with Aged Balsamico Condimento

1. 1

   Use a microplane or another fine grater to cut 12 very thin slices from the wedge of Parmigiano-Reggiano.

2. 2

   Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.

3. 3

   Wrap a strip of pancetta tightly around each fig half.

4. 4

   Place the fig halves flat side down on the grill for 2 to 3 minutes per side, until the pancetta is golden brown and crispy.

5. 5

   Place the figs on a platter and drizzle with the balsamico.

6. 6

   Place one slice of Parmigiano-Reggiano on top of each fig half, grind a few turns of fresh black pepper over each, and serve.

7. 7

   Nero DAvola (Sicily)

No additional tips available.