That Recipe on my Mind | Greece, Inspired
Fig-Riesling tartare Recipe
4 fresh figs
1 medium shallot
1 tsp olive oil
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:
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.
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.
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.