Figs with Pecorino – A Delicious Italian Antipasto
Category: Antipasti
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh ripe figs (violet) | 4 |
| Pecorino Toscano cheese | 120g |
| Fresh liquid cream | 50g |
| Water | 30g |
| Fresh rosemary | To taste |
| Pecan nuts | 20g |
| Black pepper (freshly ground) | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~8g |
| Carbohydrates | ~20g |
| Fat | ~17g |
| Fiber | ~2g |
Instructions:
-
Prepare the Pecorino Fondue:
Begin by grating the Pecorino Toscano cheese finely. Place the cheese in a small saucepan along with the fresh liquid cream and water. Heat over low to medium heat, stirring continuously to allow the cheese to melt smoothly into a creamy fondue. Once melted, remove the pan from the heat and set it aside, keeping it warm. -
Prepare the Figs:
Wash the figs thoroughly under cold water and pat them dry with a clean kitchen towel. Carefully trim off the stems using a knife, ensuring the figs remain intact. -
Season the Figs:
Arrange the figs on a plate or cutting board. Drizzle a small amount of olive oil over them and season with freshly ground black pepper and a pinch of fine salt to taste. This will bring out the natural sweetness of the figs while balancing the flavors. -
Grill the Figs:
Heat a grill or grill pan on medium-high heat. Once hot, place the seasoned figs onto the grill and cook for about 1 minute per side, or until they develop beautiful grill marks and soften slightly. Be careful not to overcook them, as they should retain their shape and texture. -
Assembly:
Transfer the grilled figs onto a serving platter. Spoon a generous dollop of the warm Pecorino fondue over each fig, allowing it to gently melt into the crevices of the fruit. Sprinkle over a few pecan nuts for a crunchy contrast to the creamy fondue. -
Garnish and Serve:
To finish, garnish with a few sprigs of fresh rosemary for an aromatic touch. Serve immediately while the figs are warm, accompanied by a drizzle of extra virgin olive oil and a final crack of freshly ground black pepper.
Tips & Variations:
- If Pecorino Toscano is unavailable, you can substitute it with a similar semi-hard cheese like Manchego or aged Gouda for a different flavor profile.
- For added sweetness, drizzle the figs with a touch of honey before grilling.
- Pecans can be replaced with walnuts or hazelnuts for a variation in texture and flavor.
- Serve alongside crusty bread or as part of a larger antipasti platter for a delightful start to any meal.
This Figs with Pecorino recipe is a perfect example of how simple ingredients can come together to create an extraordinary dish. The warm, creamy Pecorino fondue pairs beautifully with the natural sweetness of the figs, while the grill adds a subtle smoky depth. Itβs an elegant yet easy-to-make antipasto thatβs sure to impress at any gathering! Enjoy the flavors of Italy right at your dining table.
