Taste of Summer, pt. II

The fig makes its fashionable debut on tabletops in Italy and throughout the Mediterranean
in the warm, balmy summer months. Italians prepare them several ways, as a condiment
for meat dishes such as wild game hens, or as the opening acts -- decadent antipasti grilled or served raw with salty prosciutto. My take on the fig is below; an easy recipe perfect for large parties that combines distinctly regional flavors with seasonal ingredients.


Fichi con Ricotta dolcificata con miele (Figs with Honeyed Ricotta)

8 - 10 figs, sliced in half, lengthwise
1/3 - 1/2 cup ricotta fresca (preferably ricotta di bufala, if you can find it)
2 generous tspns honey
a good aged balsamic vinegar

On a cutting board or disposable tray, coat each fig with a drop of balsamic vinegar. Transfer
coated figs to platter. In a small mixing bowl, whip the ricotta with a spoon to lighten
the texture, gradually incorporating the honey until fully integrated and airy.
With a spoon or melon baller, "shape" ricotta into little gobs and spoon on top of
each individual fig. Make sure to only coat the center of the fig.

serves 4 - 6

buon appetito!

figs with honeyed ricotta, assorted olives, and greek style gigante beans