Marcus Samuelsson
Marcus Samuelsson
August 2012

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Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the mascarpone and balsamic vinegar in a small bowl and mix well with a fork. Spread 1/2 teaspoon of the mascarpone on each fig half and top with a few pine nuts. Wrap each fig half in a slice of Cured Tenderloin of Beef. Arrange on a platter and serve.

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