I had the pleasure of interviewing Donatella Arpaia – celebrity chef, regular Iron Chef judge and restaurater for the restaurant with her namesake, Donatella. She gave some great tips on how to bring fine dining home. Check them out in my column on Examiner.com.
In addition, she shared some amazing recipes based on her new venture with MARTINI. Check them out!
Baked Figs with Prosciutto and Gorgonzola paired with MARTINI Prosecco
1/4 cup extra-virgin olive oil, plus extra for coating the pan
12 fresh black Mission figs
6 ounces Gorgonzola
6 slices prosciutto, halved lengthwise, trimmed of most excess fat
Salt and freshly ground black pepper
1/4 cup aged balsamic vinegar (at least 5 years)
PREHEAT THE OVEN to 350°F. Coat a baking sheet with olive oil. Make a shallow
“X” with a sharp knife into the body of each fig.
ROLL THE GORGONZOLA into 12 small balls and gently press 1 into each fig. Wrap a slice of prosciutto around each fig 11Ž2 times, covering the cheese and leaving the top of the fig exposed. Trim away the excess prosciutto (If there are too many layers of it, the fig won’t crisp up.) Arrange the figs, stem end up, on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until the prosciutto is crisp, about 15 minutes.
ARRANGE ON A PLATTER and drizzle with the balsamic vinegar.
*Serves 4 to 6
*Pair with MARTINI Prosecco, a light, crisp and delicate sparkling wine.
MARTINI Dolce La Poire
3 parts MARTINI(r) Moscato d’Asti
1 part GREY GOOSE(r) La Poire Flavored Vodka
Squeeze of fresh lemon
Shake ingredients with ice, and strain into a tall glass filled with ice.
Garnish with a slice of fresh pear or lemon wedge.
MARTINI Rosato Royal
1 part MARTINI Rosato
1 part MARTINI Prosecco
Serve over ice in a wine glass.
Garnish with a raspberry
