Ingredients
- 120 g stracciatella cheese
- 8 black figs
- lemon
- sugar
- shelled pistachios
- shelled almonds
- extra virgin olive oil
- salt flakes
- fine salt
- pepper
For the recipe of fig carpaccio with stracciatella, dissolve 100 g of sugar in 100 g of water on the stove, obtaining a syrup. Blanch the peel of 1 lemon in boiling salted water for a few seconds, then change the water and repeat the operation one more time. Then dip the lemon peels in the sugar syrup and let them rest for 2 hours; at the end place them on a plate and let them dry at room temperature. Toast a handful of pistachios and one of almonds in a pan with a veil of oil for a couple of minutes; dry them on kitchen paper, salt them and divide them in half lengthwise.
For the figs: wash them well and cut them in half without peeling them. Place 3-4 half figs between 2 sheets of cling film or acetate (like those used by cured meats), mash them with a meat grinder until you get a single layer. Trim it to form a 15 cm diameter disc and prepare another 3 «pavé. Put them in the freezer for 45 minutes with all the acetate.
Take the "pavé" out of the freezer, then gently remove the top acetate sheet, turn the fig "pavé" over onto a plate and remove the second sheet as well.
Proceed like this with the other 3 «pavé. Leave them at room temperature for about ten minutes before serving. Garnish the fig carpaccio with stracciatella tufts, toasted almonds and pistachios, lemon peel in syrup and, to taste, sorrel leaves.
Finally season with a drizzle of oil, salt and pepper flakes.
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