In the November issue of O, the Oprah Magazine, writer Laurie Winer describes the ecstasy and agony of the best meal she's ever had.
You can recreate one of the 22 courses Laurie sampled at the French Laundry in Napa Valley, California, with this amazing recipe. It's definitely not low-fat, but when the food is this good, calories don't matter!
You can recreate one of the 22 courses Laurie sampled at the French Laundry in Napa Valley, California, with this amazing recipe. It's definitely not low-fat, but when the food is this good, calories don't matter!
Servings: Serves 6
Ingredients
Directions
Preheat oven to 450°. Place the whole figs in a 12-inch skillet. Add the rosemary, shallots and bay leaf and drizzle with the olive oil.
Cook, shaking the pan occasionally, over medium heat for 5 minutes. Transfer the pan to the oven and bake for 10 minutes, shaking the pan twice.
Remove the pan from the oven and arrange the figs on 6 serving plates. Discard the rosemary and the bay leaf. Whisk the vinegar into the skillet and cook over medium heat until warmed through. Drizzle the figs with the liquid and drape the prosciutto di Parma over them. Serve immediately.
Cook, shaking the pan occasionally, over medium heat for 5 minutes. Transfer the pan to the oven and bake for 10 minutes, shaking the pan twice.
Remove the pan from the oven and arrange the figs on 6 serving plates. Discard the rosemary and the bay leaf. Whisk the vinegar into the skillet and cook over medium heat until warmed through. Drizzle the figs with the liquid and drape the prosciutto di Parma over them. Serve immediately.
Nutritional Information
1010 calories, 42.7 grams fat, 13.3 grams saturated fat, 318 mg of cholesterol, 12228 mg sodium, 23.2 grams carbohydrate, 127.2 grams protein.
From the November 2001 issue of O, The Oprah Magazine
