Fans say that there is no other fruit that resembles a fig. Yes, breva, but that’s a trick, because it’s a fig that doesn’t ripen and is harvested the following year… Moreover, a fig is not even a fruit, it’s a kind of flower. hides authentic fruits, achenes inside. -those tiny seeds that resist biting- and giving it that crunchy touch.
From the above it is clear that figs are rare in nature, because of its sweetness and fleshiness, it would be absurd not to take advantage of it. In the last moments of August, when they fall from the fig tree, their nationwide reign begins.. They are the most opportune moments to be eaten by themselves, but also in many recipes.
Tomatoes and ‘goose’, figs’ ‘best friends’
Extremadura is a fig country, so they don’t hesitate to introduce them to an enormous fig. tomato-based soups, fried peppers, garlic, cumin. laurel… dipped in bread the previous day. It is a wonderful dish that is eaten warm and figs feel at home. tomatoes and figs, figs and tomatoes. Bringing together acidity and sweetness, few combinations have so much power.. Inside dog and cookies Having a menu (with a few restaurants in Madrid) pink tomato and fig salad. The game between flavors continues in the mustard and honey-based sauce. Óscar Gila from Asturian restaurant to the minimum (Madrid) explains: Fig and Cheese Salad from a creamy one to any blue depending on the taste of each”.
In any other salad, figs also work as an ingredient that stands out for their personality. It has the ability to adapt to amazing combinations as it is created. marinated sardines, ajoblancos and figs -or brevas according to the season- in a salad prepared by Javi Aparicio at the restaurant saltwater (Madrid). Inside Terrace (Cuenca) use it as a lavish secondary with ‘goose mi cuit’, green shoots, red berries, apple compote, crumbled goat cheese and toasted ‘burritos’ bread ‘croutons’: a truly enlightened salad.
“The perfect counterpart to the strong and salty flavor of the goose is the fig. There is no doubt” Robert Fontanrestaurant owner Arganda Grill (King’s Arganda). In it, they prepare a fig-based jam to accompany a home made ‘goose mi cuit’ dish.. “But it doesn’t just work with ducks. It is also a perfect match for sauces made with lime wine, for example to accompany game dishes”.
An example of a main course is the meal you make. Tony Navarrorestaurant cook self (Tarançon, Cuenca). This cook chooses Lady’s neck variety figscan be distinguished by their greenish-yellowish flesh. Served with duck liver, which is “divided into portions of approximately 150 grams each. We cook it in a steamer to get an almost rubbery texture. Finally, we mark the grill on high heat, add a few sprigs of rosemary to aromatize and season with salt and pepper. Wait a minute and we serve with four figs quartered and marked on the grill. We can replace the grill at home with a frying pan on high heat.”
Another solution for the main is to offer His Majesty the fig in the form of jam. In Asgaya, Gila uses this to give himself a special score. oxtail dumplings. “We make a traditional boneless oxtail stew with red wine, pepper, and cinnamon. Then we shape the meatballs with mushrooms and eggs. The sauce is made by mixing fig jam and mustard in equal proportions.”. The result tastes like a homemade stew from the last days of summer.
Creative uses in three textures and a dessert
More preparation where the fig fits like a glove? Imagination for power. Fontán lists them and makes it clear that there are many more: “They can accompany sandwiches, cheese boards, and even cold cuts. Iberian ham with figs is delicious”. Much better than ham and melon, if anyone asks. “Also with canned fishcontrasts with salty sea elements such as tuna belly, anchovy, marinated salmon, mackerel, wet…”.
Toño Navarro comes up with another great idea: “Figs are perfect to put on pizza”. Of course, it preserves its structure, texture and quality without going through the oven. We saw it in the offers of the pizzeria Gina Balmesina Pizza Bar in Barcelona. Their Pizza Figa is pure garden splendor.Contains: figs (of course), cherry tomatoes, escarole, hazelnuts, black olives, almonds and fermented almond ‘cheese’ Mozza from vegan company Väcka.
Its most obvious use is over: in sweets and sweets. For soufflés, cakes, pastries… and also for more detailed suggestions, for example figs in three textures From La Parrilla de Arganda. “A preparation is obtained by brewing with orange blossom water; another uses figs in compote and the most original is to make it in ‘tempura’ so it’s a mix of flavors, temperatures and textures,” explains Fontán. So even fried figs work! And of course it can also be taken on its own. Of course, always using the peel: the fruit has fiber in it, and it also adds flavor.. Figs are not peeled!
Source: Informacion
