Rosemary's Restaurant

Proscuitto di Parma wrapped Goat Cheese stuffed Figs with Vanilla Bean tossed Arugula, Pesto and Balsamic Extraction

Serves 6

Ingredients:
6 paper thin slices proscuitto
9 figs
6 Table. Sonoma goat cheese
3 Table. Vanilla Bean Oil*
6 ounces arugula
12 ounces Pesto Sauce*
3 Table. Balsamic Extraction*
6 whole basil leaves, chiffonade
* Recipe follows

Method:
Roll each Tablespoon of goat cheese into a ball. Slice each fig in half and place a ball of cheese in the middle. Gently press it into the flesh of the fig and season with salt and white pepper. Fold the proscuitto in half lengthwise and wrap the proscuitto around the fig with the ends hidden under fig. Lay all figs, cheese side up on an oiled cookie sheet and bake at 350* until proscuitto begins to turn golden brown. To plate pool some of the pesto sauce in the center of 6 warm plates and lay the figs (3 halves per plate) with the fat ends toward the center in a star like pattern. Leave a small gap in the center for the arugula. Put the balsamic extraction in a squeeze bottle and outline the pesto pool with it to keep the oil from seperating out. Toss the arugula with the vanilla oil and season with salt and white pepper and pile in the center of the figs. Sprinkle with the basil. Crumble just a tiny bit of the goat cheese around. Make sure to serve figs warm and enjoy!

Vanilla Bean Oil
Makes 1 quart

Take 1 whole vanilla bean and split it in half. In a small sauce pot place 1 quart of peanut oil. Scrap the inside of the vanilla bean into the pot along with the pod. Place on low heat and warm slowly. Check the temperature of the oil with your finger. If the oil becomes too hot it will kill the flavor of the vanilla. It should never become hotter than warm to your touch. Once it is there, remove it from the stove and cool to room temperature. Pour into a bottle adding the vanilla bean and cap tightly.

Balsamic Extraction
Makes 1/4 to 1/2 cup depending

Ingredients:
1 quart balsamic vinegar
1/2 cup orange juice
1/4 cup honey

Method:
Place all ingredients in a medium sauce pot and slowly bring to a boil. Reduce heat so that there is no motion to the mixture only steam wafing off of the surface. It will take quite a while. Maybe 4-5 hours or longer. The slower the reduction the less chance of burning the natural and added sugars. Be sure to skim off any scum that forms on the surface of the mixture as it reduces. To test when it is done place a small plate in the freezer for 5 minutes. Spoon a teaspoon or more onto the plate and swirl gently. You will see whether or not is thick enough as it should be like honey. Continue to reduce until it is perfection.

Pesto Sauce
Makes 2 cups

Ingredients:
3 cloves of garlic
2 ounces pinenuts, toasted
1 cup extra virgin olive oil
3-1/2 ounces spinach, blanched and squeezed
5 ounces basil, blanched and squeezed
4 ounces parmesano reggiano, grated
2 ounces pecorino romano, grated
1 teas. white pepper
salt to taste as cheeses are naturally salty

Method:
Put the garlic and pinenuts in the food processor and run for 1 minute.
Add the oil slowly and then add the spinach and basil. Run for 4 minutes. Add the cheeses and pepper and run for 2 minutes and taste for seasoning and smoothness. Sauce will be very thick. It can be thinned with more extra vigin olive oil.

Need a hotel room? Find Las Vegas Hotels here.


	Join Email List