Beautiful, Bountiful Fresh Figs

By: Piergiorgio and Amy Nicoletti

The fig is arguably the most voluptuous fruit of the Mediterranean; for fig lovers, savoring this fruit under a tree in Italy on a late summer day is a taste of heaven. Its soft skin bursts with a gentle bite—there's no tart or fuzzy skin to be peeled, no inedible rind to be shucked-yielding a sweet, juicy center that's somehow always a surprise. Fig trees grow in abundance throughout Italy: appealing trees withlush, oversized leaves that conceal their delightfully sensuous fruit.

The fig, or ficuscarica, is believed to have originated in western Asia before spreading to the Middle East and throughout the Mediterranean countries—from Greece to Tunisia, Spain, and of course, Italy. The fig tree has been regarded as sacred in many cultures, occupying almost as illustrious a place in history as the olive tree; fossils of the tree have been found dating back 9000 years. During times of famine, figs saved entire populations, so it's not surprising that in the Old World, the fig tree carries an aura of blessing and bounty.

Nowadays, figs are a common sight in many parts of the U.S., brought to the Americas by the Spaniards at the end of the 16^thcentury. It wasn't until the last half of the 19^th century that figs really began to be cultivated in the New World—first, through the missions in California, and then later in the southeastern states. Today, there are hundreds of cultivars of fig trees in the world, which flourish in temperate and sub-tropical climates, usually yielding two crops a year. In Italy, the second crop, which arrives mid-summer and autumn (in California around August), usually bears the best and sweetest fruit.

Figs are one of the healthiest and most nutritious fruits, particularly rich in fiber and minerals, such as calcium, iron and magnesium. Raw figs add vivid color to salads and desserts; the outer skin can vary from green to red to bluish purple, and the inner pulp can range from a very light orange to a violet red. Cooked figs add a sweet, exotic and unexpected flavor to a variety of dishes. For a really special summer dinner, here are some suggestions for how you can make an entire meal from start to finish with figs:

Arugula Salad with Figs, Prosciutto & Parmigiano

Clean, wash, and dry two bunches of arugula and spread evenly on a flat serving plate. Season with extra virgin olive oil and balsamic vinegar, salt and pepper. Arrange three or four ripe figs, cut in quarters, skin side down over the lettuce. Add 8 ounces or so of thinly sliced prosciutto. Top with slivers of Parmigiano-Reggiano.

Risotto with Figs, Taleggio Cheese & Walnuts

This is an unusual taste for a risotto, but the cheese and figs marry beautifully. Proceed as with any risotto (see DeLallo's risotto recipe and video), using a vegetable or chicken broth and 12 ounces of Arborio rice—make more if this is your main course. Halfway through the cooking (10 minutes or so), add the figs, peeled and chopped. When the risotto is just about finished, turn off the flame, and stir in the butter and 3 to 4 ounces of Taleggio cheese, cut or crumbled. Top with some grated Parmigiano and toasted walnuts.

Fig, Goat Cheese & Onion Tart

For this recipe, you'll need enough puff pastry to make a fairly thick crust, in a medium-size nonstick pan. Roll out the pastry and lay it out in the pan, crimping the edges; bake in the oven at 360˚ for 10 minutes. Meanwhile, mix 6 ounces of goat cheese, 1 tablespoon of whole grain mustard, 1 egg and a pinch of salt and pepper. Slowly braise two thinly sliced red onions in butter, adding some water and covering with a lid; cook until the onions are translucent. Using a sharpknife, cut two fresh figs into thin slices. Remove the tart from the oven and spread the goat cheese mixture all over; then evenly arrange the onions and figs on top. Return the to the oven for another 10 minutes; then remove, adding the chives and the almonds. Allow to sit for 2 minutes. Delicious served with a fresh green salad.

Roasted Prok with Herb & Fig Compote

Figs and pork are a truly splendid combination. In Bologna, the capital of the Emilia- Romagna region, pork reigns supreme.

To prepare the compote, halve 1/2 pound of fresh figs, leaving the skin on. Add 6 ounces of sugar, 1/2 glass of dry Marsala wine and 4 tablespoons of DeLallo Balsamic Vinegar. Cook very slowly until the compote has the consistency of jam, adding a bit of water if necessary. The compote will last a long time in a small container, and can be used for barbecued pork loin or pork tenderloins.

For four people, you'll need 2 medium-sized pork filets. Season the filets with salt, pepper and rub them wel lwith extra virgin olive oil, pressed garlic, some finely chopped sage, rosemary and a few bay leaves. Cover the two filets with aluminum foil, and marinate them for 4 hours in the fridge. Then, brown the meat on all sides in an oven-proof pan, lightly drizzled with olive oil. Roast the pork at 360˚ for about 50 minutes. When ready, remove the meat from the oven and allow to cool a few minutes. Cut each filet in thick slices (preserving the juices if you can) and keep it warm. Add a sip of white wine, port or sherry to the pan to deglaze it, then add 2 tablespoons of olive oil to the pan. Place the sliced filets on a warm serving platter. Garnish and serve with roasted potatoes and/or a fresh green salad. 

Note: This compote is also an elegant match for a young pecorino cheeses and goat cheeses, served along with pear or apple slices. Also try pairing fresh ricotta and fig compote for a refreshing, light dessert.

Fig Sorbet with Holy Wine

For this dessert, you'll need a pound or more of ripe fresh figs, cut in quarters. Remove the skins and place them in a small but thick-bottomed pot on a low flame; add a half glass of Vin Santo (a Tuscan wine) or some other good sweet dessert wine, and some lemon peel. Cook the mixture slowly until the figs begin to fall apart. Add 3 cups of water, cover and continue to cook for 10 minutes or so, stirring once in a while. Add 3 ounces of cane sugar and cook uncovered until the mixture forms a jam consistency. Eliminate the lemon peel and refrigerate for two hours. Then, with a hand blender, slowly mix 2 cups of cold water into the chilled jam. Transfer the mixture to a metal bowl and place in the freezer for 3 hours, turning it with a wooden spoon every hour. A half hour before serving, move it back to the fridge. This sorbetto is beautiful served with some raspberries on top of each glass—an elegant way to cool down on a hot summer night.

Enjoy the sweet and juicy fig in some of our favorite RECIPES:

Fresh Figs with Blue Cheese & Peppered Honey

Roasted Balsamic Fig Salad with Blue Cheese

 Fresh Fig, Prosciutto & Parmigiano Salad

Risotto with Fresh Figs & Taleggio

Apple & Fig Polenta Cake