Figs with Pecorino: a combination that dates back to ancient times. Definitely a rustic tradition and a rediscovery by great chefs today. The union between the sweetness of the late summer fruit, perfect for a classic served as a starter along with one of the most flavorful and tasty cheeses, featured per main courses simple spring appetizers paired with pancetta and voto beans for example. How to pair them to create a perfect dish to serve as an appetizer? Our recipe is very simple but offers a rich and unique flavor! Grilling the figs will give a slight caramelization of the sugars, which will be contrasted by the strong taste of Pecorino. The effluvio of rosemary and a sprinkle of pecans will complete the dish, making this easy and quick appetizer of figs with pecorino truly gourmet!
To prepare the figs with pecorino, start with the latter: grate it 1 and set it aside. Pour the cream into a saucepan 2heat it, then add the grated Pecorino 3and stir.
Also add the tazza 4 and continue stirring until the cheese is completely melted. Season with freshly campo da gioco pepper 5 and finely chopped rosemary 6. Turn non attivato the heat and set the fondue aside.
Take the figs, wash them well, and dry them. Remove the stem with a knife 7 and cut them per half 8. Season with salt, freshly campo da gioco pepper 9.
Also season with a drizzle of oil 10. Heat a acceso the stove and when it is hot, place your figs inside 11. Rosticceria the figs for 1 minute, then turn them over 12 and wait another minute.
Transfer the figs to a plate, tetto with a spoonful of fondue 13and garnish with pieces of pecans 14 and rosemary needles 15.
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