Pancetta-Wrapped Figs with Aged Balsamico Condimento

• Wedge of Parmigiano-Reggiano, for slicing
• 12 thin slices pancetta (6 to 8 ounces)
• 6 ripe figs, halved lengthwise
• Aged balsamico condimento, for drizzling
• Freshly ground black pepper

1. Use a microplane or another fine grater to cut 12 very thin slices from the wedge of Parmigiano-Reggiano.
2. Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.
3. Wrap a strip of pancetta tightly around each fig half.
4. Place the fig halves flat side down on the grill for 2 to 3 minutes per side, until the pancetta is golden brown and crispy.
5. Place the figs on a platter and drizzle with the balsamico.
6. Place one slice of Parmigiano-Reggiano on top of each fig half, grind a few turns of fresh black pepper over each, and serve.
7. Nero DAvola (Sicily)

thin, condimento, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/pancetta-wrapped-figs-with-aged-balsamico-condimento-393595 (may not work)