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Fig-Riesling tartare Recipe

One serving


Ingredients:
4 fresh figs
3 capers
1 medium shallot
1 tsp olive oil
salt
pepper

1 glass of riesling wine
1 tsp honey
1 tsp fresh rosemary leaves

2 tsp of chopped pine or macadamia nuts
2 thin slices of parmesan


How to prepare:
Syrup:
Place the wine, the honey and the rosemary in a saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is reduced by half.

Tartare:
Peel the figs and cut into small pieces. Cut the capers and shallots in the same way.
Mix figs, shallots, capers, olive oil, and a tsp of the riesling-honey syrup in a chilled large bowl. Season with salt and pepper. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend.

Serving Suggestion:
Roast the pine (or macadamia) nuts in a pan till golden brown and reserve.
Place a 6 cm ring mould on the plate and fill it with the iced fig tartare. Remove the mould and top with 2 thin slices of parmesan.
Decorate with chopped pine or macadamia nuts, or a mixture of both, and some drops of the riesling-honey-rosemary syrup.