Cacio e Pepe
Like pasta, tomatoes and olives, figs are an Italian staple in every house hold whether it’s fresh in the summer or dried during the rest of the year.
When in season we carry two kinds of fresh figs, some at different times: Black Mission Figs and Adriatic Green Tiger Figs. Our customers have been known to grab a case and start eating the figs right from the box while waiting in line to pay for them. They are that good!
Figs can be eaten raw, grilled, poached, or baked, and and delicious on cheese plates or in desserts. Try them with walnuts, honey, and cheeses, particularly blue varieties and soft goat cheese. They are equally delicious with lemons, oranges, cured meats, fortified wines, rich dairy products like mascarpone cheese and even warm winter spices.
To enjoy a fig gently wipe the skin with a damp cloth, trim stem if it’s hard, then either keep whole or cut in half from top to bottom and eat as is. Store figs in the refrigerator for 2 to 3 days wrapped individually in kitchen paper, but since figs are best at room temperature, take them out of the fridge an hour before you eat them. Slightly unripe figs can be left out of the refrigerator to ripen.
Here’s two ways the Scarpone’s family enjoys figs:
Prosciutto Wrapped Figs
Gio’s way to make Prosciutto Wrapped Figs
- 10 Black Mission or Green Adriatic Green Tiger Figs
- 10 slices prosciutto sliced thin, halved lengthwise
- 1/2 cup goat cheese, broken up or cut into cubes
- Extra Virgin Olive Oil
- Sea Salt and pepper
- toothpicks
- Aged Balsamic Vinegar
Oven Method:
Preheat oven to 425 degrees F.
Cut a cross on top of figs and squish open slightly. Or cut figs in half.
Push cheese into the cross or make a small indent in the middle of the fleshy side of the halved fig and push cheese in. Wrap securely in one slice of prosciutto and secure with toothpicks.
Place figs in baking dish and bake for 5-10 minutes or until the cheese is starting to melt.
Remove from oven, serve on platter, drizzle with extra virgin olive oil, sprinkle of sea salt and pepper.
Optional: drizzle with aged balsamic vinegar.
BBQ Method:
Preheat grill to medium high.
Cut a cross on top of figs and squish open slightly. Or cut figs in half.
Push cheese into the cross or make a small indent in the middle of the fleshy side of the halved fig and push cheese into fig. Wrap securely in one slice of prosciutto and secure with toothpicks.
Place figs directly on grill and cook about 2 minutes per side or until prosciutto starts to crisp up and cheese starts to melt.
Drizzle with extra virgin olive oil and season with sea salt and pepper.
Optional: drizzle with aged balsamic vinegar
Mike’s way to make Pancetta Wrapped Figs
- 10 Black Mission or Green Adriatic Green Tiger Figs
- 10 slices pancetta sliced thin
- 1/2 cup blue cheese, broken up or cut into cubes
- Extra Virgin Olive Oil
- Sea Salt and pepper
- toothpicks
- Aged Balsamic Vinegar
Oven Method:
Preheat oven to 425F.
Cut a small cross on the bottom of figs and squish open slightly. Or cut figs in half.
Push cheese into the cross or make a small indent in the middle of the fleshy side of the halved fig and push cheese into fig. Wrap securely in one slice of pancetta and secure with toothpicks.
Place figs in baking dish and bake for 5-10 minutes or until the cheese is starting to soften.
Remove from oven, serve on platter, drizzle with extra virgin olive oil, sprinkle of sea salt and pepper.
Optional: drizzle with aged balsamic vinegar.
BBQ Method:
Preheat grill to medium high.
Cut a cross on bottom of figs and squish open slightly. Or cut figs in half.
Push cheese into the cross or make a small indent in the middle of the fleshy side of the halved fig and push cheese into fig. Wrap securely in one slice of pancetta and secure with toothpicks.
Place figs directly on grill and cook about 2 minutes per side or until pancetta starts to crisp up and cheese starts to soften a little.
Drizzle with extra virgin olive oil and season with sea salt and pepper.
Optional: drizzle with aged balsamic vinegar
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