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Foodblogger, Main courses

Soya steaks served on a bed of spring onions with grilled figs, Parmigiano Reggiano PDO and Balsamic Vinegar of Modena PGI

Ingredients

extra virgin olive oil

6 white spring onions

12 ripe but firm figs

Balsamic Vinegar of Modena PGI

60 g grated Parmigiano Reggiano PDO

a sprig of rosemary

8 soya steaks

Preparation

Author: Serena Grossi

Grease an oven dish with a few drops of extra virgin olive oil. Slice the spring onions thinly (the white and green part) and place on the bottom of the oven dish.

Wash the figs, cut a cross shape into the tops and pour a few drops of Balsamic Vinegar of Modena PGI inside them. Fill the holes with grated Parmigiano Reggiano PDO and sprinkle with rosemary.

Place the figs and soya steaks on the spring onions, and bake for 15 minutes at 180°. Turn the steaks and finish cooking for a further ten minutes.