GIGANTONI WITH MEAT IN FIGS SAUCE AND BALSAMIC VINEGAR

Ingredients

400 gr of Gigantoni of meat
500 gr Ripe figs
100 gr icing sugar of balsamic vinegar
1/2 glass of Dry marsala 
butter to season
salt, pepper

Wash and cut the figs into bits, put them in a non-stick pan, add the sugar, the pepper and the icing of balsamic vinegar, after 10 minutes unite the dry Marsala, cook slowly until you obtain a purée. Mix often. Bring to boil a pan of salt water  and cook the Gigantoni for 6 minutes. Melt the butter in a pan. Drain the Gigantoni and mix them with the butter. Dispose them on the plates, distribute the purée of figs and garnish with some drops of balsamic vinegar.

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