Fresh Figs Stuffed with Gorgonzola & Pancetta
Egg Fettuccine with Rosemary, Fresh Figs & Pancetta
Focaccia
Caponata
Torta Caprese
Fresh Figs Stuffed with Gorgonzola & Pancetta
10 fresh figs, cut in half
100 grams gorgonzola
100 grams pancetta, cubed and cooked until crisp
Make an indentation in the fig halves and put 1 tsp. gorgonzola in each half.
Top with pancetta.
Bake in the oven just until the cheese melts.
Serve with a fresh crusty bread or crackers.
Comments: An alternate, and probably superior, idea: Use whole figs. Make a slice in each fig and stuff with gorgonzola. Wrap with a slice of prosciutto and bake as above.
Another cheese, such as a Brie or a goat cheese, could be used instead of gorgonzola.
Egg Fettuccine with Rosemary, Fresh Figs & Pancetta (recipe forthcoming...)
Chopping ingredients for the pasta...
This focaccia was so good that we repeated the recipe from last spring. And it went so well with the fig appetizer!...
CAPONATA
This recipe was adapted from: http://www.aglioolioepeperoncino.com/2010/09/caponata.html
2 kg (4.4 lbs) eggplants
200 gr (1 cup) Kalamata or Gaeta olives, pitted
100 gr (1/2 cup) salted capers, rinsed
1 kg (2.2 lb) celery
3 large onions, finely sliced
1 kg canned or fresh tomatoes, blanched, peeled, seeded and chopped
200 ml (6 fl oz) wine vinegar
2 tablespoons sugar
2 tablespoons pine nuts
A handful of raisins
Extra virgin olive oil
Fresh basil leaves
Salt
Blanch the celery in lightly salted water for 5 minutes. Drain and cube, & sauté in a little oil, and set them aside.
Wash the eggplants, dice them, put the pieces in a large colander, sprinkle liberally with salt, and let them sit for 30 minutes to draw out their bitter juices. Once the eggplants have been "purged," rinse away the salt and pat the pieces dry.
Sauté the onions in olive oil; once they become translucent, add the tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the stove.
While the tomatoes are cooking, heat some olive oil in a large skillet, and fry the diced eggplant in batches until tender.
When the last batch is done, return the tomato pot to the fire and stir in the fried eggplant, together with the previously sautéed celery. Cook for several minutes over a low flame, stirring gently, then pour in the vinegar and the sugar.
Add the capers, olives, pine nuts and raisins at the end.
When the vinegar has almost completely evaporated remove the pot from the fire.
At this point the caponata can be consumed hot or at room temperature.
Alternatively the caponata can be placed in canning jars into a boiling water bath for future consumption.
This olive pitter, available from any casalinghe store, is perfect for pitting olives (or cherries).
TORTA CAPRESE
(NO FLOUR CHOCOLATE CAPRI CAKE)
300 gr unpeeled almonds, finely ground
1 tsp baking powder (pane angeli)
2 Tbsp potato starch
250 gr butter
250 gr very dark chocolate
250 gr sugar
6 eggs
1 vanilla bean or 1 tsp vanilla extract
1 Tbsp powder sugar
Preheat oven to 180 C.
In double boiler melt chocolate with butter.
Beat egg yolks with sugar and the inside of the vanilla bean.
Beat egg whites separately.
Mix finely ground almonds with potato starch and baking powder.
Combine melted butter, chocolate and beaten egg yolks.
Then gently fold in egg whites.
Pour batter into a greased & floured cake pan.
Bake at 180 for 45 minutes.
Cool, then remove from pan and dust with powdered sugar.
