Prosciutto Di Parma With Baked Stuffed Figs Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
243
FAT
67%
CHOL
16%
SOD
68%

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Ingredients for 4 servings

12 figs, 1/4 cut open at top but left whole at base

6 ounces Gorgonzola cheese, softened to room temperature

2 tablespoons finely chopped walnuts

2 bunches Italian parsley, finely chopped to yield 1/2 cup

8 ounces Prosciutto di Parma, sliced paper thin

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