Tag: fig

Feta and fig pasta – Italian Cuisine

Wash and peel the figs.

Cut the ham into strips and brown it in a non-stick pan until crisp, then set aside.

Arrange the peeled figs in a baking dish with the feta stick in the center, season with a drizzle of oil and cook for 20 minutes in a preheated convection oven at 180 ° C (a bit like feta pasta and cherry tomatoes).
In the meantime, cook the pasta, drain it al dente, add it to the pan and mix gently (if you want, you can help yourself with a little water from the pasta).

Also add the ham, keeping a few pieces to decorate the dishes.

The feta and fig pasta is ready, all you have to do is place it on the plate, decorate with the ham set aside and serve.

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Ricotta strudel with fig jam and muscat pistachios – Italian Cuisine

Ingredients for 8 people

Preparation of ricotta strudel with fig jam and muscat pistachios

Preparation of the jam

Wash i figs and cut them into wedges. Mix them in a bowl with the sugar and the lemon juice and let it rest in the fridge for 12 hours. Coarsely chop i pistachios. Transfer i figs it's theirs juice in a saucepan, add the pistachios and the Moscato, bring to a boil and cook the jam for 20 minutes. Pour it into 4 sterilized 2.5 dl jars, close them and let them cool upside down (those you don't use immediately last 6 months in the pantry).

Preparation of the strudel

1) Knead 300 g of flour With the'egg, a pinch of salt, L'oil and about 1.2 dl of water lukewarm to obtain a smooth paste. Wrap in cling film and let it rest for 1 hour at room temperature. Mix in a bowl the ricotta cheese, the cheese and it sugar. Incorporate the yolk, the lemon zest grated and the flour remained. In a pan, brown the bread crumbs with 30 g of butter.

2) Divide the pasta into 2 loaves, spread them on the floured surface into 2 rectangles about 1 mm thick and transfer them to 2 clean tea towels. Sprinkle them with the bread crumbs leaving a 4 cm margin free, spread them with the mixture of ricotta cheese and cover with i pistachios, coarsely chopped, and the jam.

3) Fold the short sides of the dough over the filling and, with the help of the tea towels, roll up the strudel. Slide them onto a baking sheet lined with parchment paper and cook at 220 ° for about 25 minutes. Remove them from the oven, spread them with butter remained, sprinkle them with powdered sugar and let it cool before serving.

Recipe Chocolate, fig and orange cake – Italian Cuisine

Ingredients

530 g fresh cream
300 g 70% dark chocolate
170 g dried figs
120 g wholemeal dry biscuits
80 g butter
70 g granulated sugar
50 g walnuts
50 g brown sugar
an organic orange
a peeled mandarin
star anise
rum
salt
candied citron
currant
alchechengi
raspberries

Duration: 6 h 30 min

Level: For experts

Doses: 10 people

For the chocolate, fig and orange cake recipe, melt the butter and blend with the biscuits, walnuts and a pinch of salt. Line the bottom of a springform pan (18 cm diameter) with parchment paper and distribute the biscuit mixture, squeezing it to create an even layer. Put it to harden in the refrigerator for an hour.
For the orange and fig compote: remove the stems of dried figs and cut them into small pieces.
Partially peel the orange and cut it into small pieces. Cook the orange and figs in a saucepan with 80 g of water, brown sugar and an aniseed star for 20 minutes over low heat, then remove the anise and let the compote cool. Add two tablespoons of rum
and distribute it on the biscuit base.
For the chocolate mousse: bring 330 g of cream to the boil. Chop the chocolate and mix it
with boiling cream, until it is completely melted. Homogenize the cream with 4-5 pulses of a hand blender. Let it cool down.
Whip 200 g of cream, add it to the chocolate mousse, then pour everything over the fig and orange compote and let it rest in the refrigerator for at least 4 hours.
For the garnish: melt 70 g of sugar in a saucepan, until it becomes brown. Allow the caramel obtained to cool slightly. Stick the mandarin on a toothpick, pass it in the caramel, drain it and let it set. Garnish the cake with the mandarin, some alchechengi, raspberries, currants and slices of candied citron.