I like them wrapped in prosciutto and roasted. Michael Chiarello, Former FN chef, has a recipe that I use and it's wonderful. Made them for a holiday party and everyone raved about them. It's one of those things that look like a lot of work , but aren't .
I made that same recipe FF for a cocktail party that we threw for my husband's co-workers.
They had no idea what it was, didn't ask, and DIDN'T EAT IT!
Oh well, more for me as my Vovo (Portuguese for Grandma) would say,
I don't know how to spell it, it was something like mush fe ka...