A simple recipe combining the most delicious figs with ricotta and pancetta, or in other words, two of our best-known specialities with the season’s tastiest fruit.
- ricotta 100 g
- 12 small figs
- 24 slices of pancetta
- Garda PDO extra virgin olive oil
Mix the ricotta with a spoon, adding the grated zest of a lemon, pepper, a little Garda PDO oil and a pinch of salt. Cut the figs in half and make a hollow in the pulp, without removing it.
Place a knob of the ricotta mixture inside and wrap a slice of pancetta around the fig. Arrange all the figs on an oven tray with some lemon rinds and bake for 10-12 minutes in a convection oven set at 190 °C. Serve warm.