Directions
The recipe we propose is straightforward, easy to make, but above all in the summer: figs, pecorino cheese, and traditional balsamic vinegar of Modena. Nothing exceptional. They are all tasty and slightly refined ingredients, but they create a sweet, salty, and bittersweet symphony that intrigues the palate.
If you want, you can serve these figs, cheese, and traditional vinegar as a gourmet but spartan appetizer or as a dessert for a grand finale to a summer dinner.
There are no great tips to give you or techniques to show off: buy excellent ingredients and well-ripened, sweet, and juicy figs and eat the peel too. So whether they are from a trusted farmer or at least organic.
Ingredients and doses
8 servings
- 24 fresh figs
- 150 grams of pecorino di Moliterno or fossa or Castelmagno cheese
- 2 tablespoons of traditional balsamic vinegar of Modena
- 150 grams of almond flakes, optional
How to make a gourmet appetizer of figs, pecorino cheese, and traditional balsamic vinegar of Modena
Two words about cheese: it must have personality, taste, and flavor. Therefore pecorino of all shapes and origins, aged goats, but Gorgonzola, Stilton, and Roquefort are also welcome.
Wash the figs thoroughly, then cut them into wedges or flower buds blossomed under the moon; if you feel romantic, sprinkle with pecorino cheese flakes and garnish with drops of traditional Modena balsamic vinegar.
If you also add some almond petals, even better!
Enough, finished, the dish is effortless and fast. The most challenging part is uncorking the vinegar, but you shouldn’t have any problems.
Which wine to pair with the gourmet appetizer of figs, pecorino cheese, and traditional balsamic vinegar of Modena?
We choose a sweet and spicy wine such as Sagrantino di Montefalco passito from the Scacciadiavoli winery. Port wine and Cognac are two other great solutions.
If you want to pair a cocktail, the Godfather is perfect.
