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Prosciutto Wrapped Figs Stuffed with Mozzarella
Submitted by Armi

 

Drink While Cooking
Open the first bottle of Marco Felluga Tocai Friulano 2006

6 slices prosciutto
18 fresh black mission figs
18 bocconcini (fresh little mozzarella balls)

 

Heat grill to med-high or oven to 400. Cut prosciutto lengthwise into 3 strips. Make a 1 inch slit in each fig, stuff with bocconcino. Wrap each fig with a prosciutto strip and put on a skewer - 3 figs per skewer. Place on grill or in oven for 5 min or until cheese is melted.

Pair With
Adults: Open a 2nd bottle of Tocai Friulano.
Kids: Would a child eat this? Send them to their room with a plate of cut vegetables and a glass of grape juice.




In the history of publishing the Downtown Repalone Cookbook promises to be one of the best all-around bar recipe volumes published. With sections dedicated to beverages, snacks, entrées, sides and desserts, every home cook will at last have perfect recipes to accompany any drink.

 

Recipes are flowing into the Repco Publishing offices daily. Several interns, all of whom are above the legal drinking age, are now sorting and categorizing the submissions. The planned publishing date for our cookbook is July, 2034.

Our late September featured recipe comes to us from Armi. An acupuncturist, author and all-around creative, Armi is an excellent chef and superb teacher. She taught yours truly how to season at every step of the cooking process, creating delicate layers of taste and aroma.


Karl's Stuffed Potato
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