I don't have a recipe for
Submitted by Brian Stoner on Thu, 07/02/2009 - 12:41
In reply to A newbie all over again! by Annec
I don't have a recipe for whatIm about to suggest but some places produce a Lonzino (?) di Fico. I bought one in Ancona once, apparently aroun d since Roman times. It looks like a fig sausage that you can slice. It was very tasty and I used to put it on meat when I roasted it. Sorry I know no more than that.
Your figs must be early ,
Submitted by Angie and Robert on Thu, 07/02/2009 - 13:01
In reply to A newbie all over again! by Annec
LONZA or LONZINO DI FICO
Submitted by Gala Placidia on Thu, 07/02/2009 - 13:26
In reply to A newbie all over again! by Annec
That's the one Gala, very
Submitted by Brian Stoner on Sun, 07/05/2009 - 12:44
In reply to LONZA or LONZINO DI FICO by Gala Placidia
POACHED FIGS IN RED WINE
Submitted by Gala Placidia on Thu, 07/02/2009 - 16:40
In reply to A newbie all over again! by Annec
Here is another tasty recipe. It will last quite a few days if kept in the fridge. I will give you the basic proportions but you can increase those according to the amount of figs available.INGREDIENTS:1 dozen large fresh figs1 1/2 cups red wine (choose a good "fruity" variety, the better the wine, the better the results)3 tablespoons honeyPREPARATIONPut a medium pan over medium heat and add the wine and the honey. Stir together and bring to the boil.Add the whole figs and reduce heat.Poach gently until tender.Using a slotted spoon remove the figs and place on a dish.Increase the heat to reduce the wine and honey syrup.Return the figs to the syrup and allow to cool.Keep in a glass container with a tight lid. Refrigerate.You can serve them accompanied with walnut pieces and thick cream (or a good vanilla ice-cream)Enjoy!
I just picked a bucket of
Submitted by Heiko on Fri, 07/03/2009 - 13:07
In reply to A newbie all over again! by Annec
Use
Submitted by LivarandSofie on Sat, 07/04/2009 - 15:29
In reply to I just picked a bucket of by Heiko
Fig & Chilli Pasta
Submitted by Damiano on Sat, 07/04/2009 - 05:46
In reply to A newbie all over again! by Annec
This is from a river cafe cookbook and as far as I can remember is simply sauteed figs, peperoncino and marscapone cheese with Linguine. I can really recmmend it- whilst it sounds weird, its really uplifting and, if you were wondering, it doesnt do damage to your fossa
Figs
Submitted by Ronald A.Holdaway on Tue, 07/14/2009 - 14:05
In reply to A newbie all over again! by Annec
A wonderful sweet can be made by putting a layer of cooked figs in the bottom of 4" deep x 10" dia. then cover with equal amounts of plain yogurt and double cream mixed together. Sprinkle over demerera sugar. then just repeat unil the dish is full. Keep in fridge.This is delightful - just don't count the calories!!
