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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Simple and tasty seasonal recipe: Figs with prosciutto

Simple and tasty seasonal recipe: Figs with prosciutto | Le Marche and Food | Scoop.it
September is here! Figs are at their best, so I would like to suggest you a different way to enjoy a great Italian classic food - prosciutto and figs, in a slightly different recipe
Ingredients for 4
  • 8 figs
  • 8 thin slices of Italian prosciutto
  • 8 tea spoons of goat ricotta (or fresh goat cheese)
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La Tavola Marche: Gorgeous Baked Spiced Figs with Creamy Vanilla Panna Cotta

La Tavola Marche: Gorgeous Baked Spiced Figs with Creamy Vanilla Panna Cotta | Le Marche and Food | Scoop.it

Sweet dreams are made of this... Baked spiced figs with creamy vanilla panna cotta is utterly decadent and gorgeous on the plate! During an unseasonably late fig season, we are celebrating with wild green figs from our neighbors tree. I love figs with pecorino cheese and honey, but now that our neighbor Caroline taught us this recipe its a new favorite! A beautiful finish for your late summer, early-fall dinner.

Recipe for Panna Cotta with Baked Spiced Figs

Baked Spiced Figs:

  • 12 small figs
  • 1 vanilla stick
  • a pinch nutmeg
  • a pinch cinnamon
  • 60-75gr. Sugar
  • butter

Preheat your oven up to 200C.

Butter an oven tin.
Cut the figs in half and place them face up and close together in the buttered tin.
Open the vanilla stick and take the pods out, drizzle the pods, cinnamon and nutmeg over the figs.
Bake in the oven for 15minutes, lower the temperature to 160 C., drizzle the sugar over the figs and keep in the oven for another 15minutes. Let them caramelize.

Vanilla Panna Cotta
serves 8

  • Ingredients for Panna Cotta
  • 3 sheets of gelatin
  • scant 1/2 cup milk or 120 ml
  • 2 cups or 500 ml heavy cream
  • 1/2 cup or 60 g sugar
  • 1 vanilla bean, slit lengthwise
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Baked Figs Wrapped in Prosciutto, Stuffed with Aged Sheep's Milk Cheese

Baked Figs Wrapped in Prosciutto, Stuffed with Aged Sheep's Milk Cheese | Le Marche and Food | Scoop.it

Baked sweet figs wrapped in salty prosciutto, stuffed with stinky sheep's milk cheese is a sweet and savory way to start your meal. This is also a perfect example of balancing flavors - (if any of you has taken one of our cooking classes, this is what Jason refers to as FASSA: fat, acid, sweet, salt & aromatic). Instead of a soft sweet cheese that many recipes call for when stuffing in figs, we went the opposite direction - using the sharpest, stinkiest cheese we can find, which means formaggio di fossa (sheep's milk cheese aged in a pit from Le Marche, Italy). Read a past post about unearthing this unique cheese.

Formaggio di Fossa from Beltrami in Le Marche, Italy

Baked Figs with Prosciutto and Formaggio di Fossa

Ingredients - serves 4

  • 4 figs
  • 2 slices of prosciutto, cut lengthwise in half
  • 1 slice of stinky aged cheese, cut into four little pieces
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Spiced baked Figs with Vino Cotto

Spiced baked Figs with Vino Cotto | Le Marche and Food | Scoop.it

These baked figs are delicate and smell delicious. Can be served with a scoop of ice-cream, ginger mascarpone or along side a ricotta cake and a glass of dessert wine.

Ingredients - Serves 4

6 figs, skin clean with a dry cloth, halved
20g butter, cut into cubes
1 tbsp honey
2 tbsp Vino Cotto
1,5 tbsp orange juice
1 tbsp brown sugar
1 tsp ground cinnamon
1 star anise
amoretti biscuit, to serve (optional)

Click for directions

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