Fioroni figs are the first Italian figs of the season, from Puglia where they are highly prized for their signal of the beginning of fig season. Fioroni are actually the fruit of buds formed the previous autumn, which only ripen in the warm weather of Spring and early Summer. These early figs are much larger in size than other figs, and often they have a firmer texture and a less sweet flavour, that allows more balance as the subtle, nuanced flavours shine through. Our Head Chef Alessandro recommends serving with mozzarella and proscuitto crudo or simply spread on toasted sourdough with goat cheese and honey.
FIORONI FIGS WITH CAPRINI FRESCHI
makes 2 healthy servings
- 1/4 teaspoon Douglas Fir Needles, finely chopped (or substitute fresh thyme leaves)
- 2 teaspoons Olive Oil
- 1/2 teaspoon Acetaia Pedroni Balsamic vinegar
- pinch of Maldon Salt
- 5 Fioroni Figs, cut in half
- 1 each Caprini Freschi (about 100 grams), whipped and seasoned with salt & pepper to taste
- 1 to 2 teaspoons Forest Honey
- Edible leaves to garnish
Preheat the over to 170 C.
Place the figs on a lined baking tray, skin side down. Mix together the olive oil, balsamic vinegar, fir needles and salt and brush over the figs. Roast the figs in a preheated oven for about 10 minutes.
Remove figs from oven and drizzle with honey to taste. Serve with whipped caprini freschi and garnish with edible leaves, as desired.