Prepare the filling: peel the figs keeping the white part. Chop coarsely caper the almonds and mix them with the figs, 1 teaspoon of anchovy sauce, 1 tablespoon of breadcrumbs and a little white pepper; season with salt. Enlarge well the slices of swordfish, divide them in half and place 1 tablespoon of filling on each half slice. Close the rolls, tucking the side edges onto the filling and then rolling. Blanch fig leaves for 20 seconds. Grease the rolls, salt them, wrap them in the fig leaf and close it with a toothpick. Arrange them with the fennel in a pan lightly greased with oil. Bake at 190 ° C for 8-10 minutes. Dilute anchovies on low heat with 2 tablespoons of oil for 5 minutes; drain the oil, add the chopped breadcrumbs and toast until crisp. Serve it with the rolls.
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.
In Fermano, in a place out of time, we made this wonderful tart. Here's how to prepare it in your home
This tart was born for fun, because I spent a few days At the Poggio dei 4 Borghi, a splendid B&B in the hills of They stop: a unique place, surrounded by nature where you can enjoy an uncontaminated and enchanted atmosphere, and an incomparable view of the hills, the 4 medieval villages and the Sibillini mountains.
The property is surrounded by olive trees, apples and figs and together with the owners – two young, nice guys and lovers of good food and good drink – we thought of collecting and preparing white fig jam (without sugar!) And use it for breakfast desserts.
The following is a version of one of our cakes, very good!
Fig jam tart.
Fig jam tart: recipe
Ingredients
400 g spelled or wholemeal or normal or buckwheat flour 200 g cold butter in small pieces 20 g raw sugar 2 yolks Zest of 1 untreated lemon A pinch of salt
A 300g jar of white fig jam (preferably unsweetened).
Method
Work all the ingredients, except the egg, without touching them with your hands: for example with dull serving knives. Add the egg and knead quickly, without heating the amalgam. Make a ball and let it rest in the fridge for 1 hour. Remove from the fridge and roll out the dough with a rolling pin on a wet and wrung sheet of baking paper, leaving a third for decoration.
Move the tart into a pan with a diameter of about 24 cm and fill with the fig jam (or other as you like) and roll out the leftover dough by cutting strips to decorate the tart. Bake in a preheated oven and bake for about 35/40 minutes at 180 degrees.
You can serve it with cream or cream ice cream and accompany it with a sweet wine such as a Moscato or a Ramandolo Friulano DOCG, a wine of strong structure, with a remarkable olfactory complexity with notes of dried apricots, honey and hazelnuts, with a pleasantly sweetness balanced by the freshness of its acidity.
If you have some dough left over, roll it out on a sheet of parchment paper and place it in the fridge for a few minutes, then take it out and put some biscuits on which you can also put some flakes of almond or pine nuts. 10 minutes in the oven and ready to serve with coffee.
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