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Author Notes: With beautiful figs in season and at all the local markets here in Southern California, I can never resist picking up a handful and throwing them in salads or nibbling on them throughout the week. This time I thought, hmmm, these would be good wrapped in salty pancetta and sauteed till crispy on the outside and warm and creamy on the inside. —The Enchanted Cook
- 2 fresh figs (I used Mission)
- 2 slices pancetta, shaved thin
- Heat non-stick skillet to medium-high
- Wrap each fig with one slice of pancetta. Place in non-stick skillet heated to medium-high and saute each side until pancetta is crispy.