Sunday Herald Sun - Stellar - - Delicious -

“The way of the fig leads to hell” is one of my favourite an­cient in­scrip­tions found on the streets of old Naples. Sadly, for my sal­va­tion, I am firmly a fig fan. Who can re­sist roast figs with pork, fig and amaretto cheese­cake, or fig tarts with burnt fig ice cream? Figs re­ally sing paired with cheese, whether stuffed with white Castello, wrapped in prosciutto and chilled in the fridge be­fore bak­ing; tum­bled, ripe and raw, in a salad with bit­ter radic­chio, or­ange seg­ments, wal­nuts and a salty feta; or grilled with a brush­ing of bal­samic and tossed with rocket, hazel­nuts and salted ri­cotta, bur­rata or moz­zarella. Go fig­ure.

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