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