Indeed, it is the oldest fruit produced by man and is certainly one of the most iconic alongside the olive, the vine, the pomegranate, and the palm tree. The fig tree is filled with stories about this fruit in Asia Minor, spread all over the Mediterranean, thanks to the Phoenicians, the great VOA and the merchants. Historian Monique Zetlaw picked up a 300-meter-long rope, especially found in the tombs of Pharaoh of Saqqara. For Cleopatra, she tasted the last joy before committing suicide.
→ Read. why ? Don’t have a fig tree in the garden?
The term “half a fig and half a vine” is used to deceive the Venetian lovers of the Corinthian raisins. The latter, dried figs (mostly grown fruits and therefore cheaper) are added in small pieces Precious grapes. Although the mixture is sweet, the delicacy leaves a bitter taste!
Cooking fig leaves
Of the more than 700 species in the world, the fig tree is divided into three main families: white (skin then greenish-yellow), gray (with white-gray skin) or even black (skin. Deep purple). The figs germinate in the middle of summer, but depending on the variety, the season can be extended until the end of the harvest. In the village of Var (1) in France there is an AOC for Solius.
Fresh or dried, figs are very rich in vitamins, minerals, trace elements and nutrients. It is especially useful for many recipes, raw in salads, carpacio with fish or sliced beef, fried with foie gras or duck breast. For desserts, figs with honey, almonds, chocolate and fresh cheese such as ricotta, mascarpone or cottage cheese. If you are lucky enough to catch fig leaves, cook them! Once added, it tastes good with olive oil or syrup. The leaves can be used to wrap sardines or goat cheese, for example on a barbecue grill or in the oven.
→ Practical. Cooking Love the fig tree for its fruit… and its leaves!
In my library, here are ten ways to prepare a delicious tandem in the collection: FIG By Leior Lev Servart and Fig leaf By Angélique Villeneuve (Publications de l’Epure, € 9); The amazing work of Monique Zetlawi, Excellent travelers between Levant and Pontus (Itionsditions Sindbad / Acts Sud, € 29) and about 50 well-documented figs by Peter Bowwens Figs from all over the world (Publications Edissud, ዩ 22).
Ust Rustic fig and almond tarts
For 4 people
4 Very ripe green figs
For the flour
120 g flour
40 g ice cream sugar
50 g of hazelnut flour
50 grams of unsalted butter
1 c. Step Spoon sugar
1 pinch fleur de sel
For almond cream
50 grams of caster sugar
50 g boiled butter
50 g minced almonds
Start by preparing the flour. In the work area, mix well with sugar powder and create a fine powder (the flour will be lighter). Place salt, soft and crumbly butter, hazelnut flour in the center, “sand” these ingredients with your fingers and then stir well again. Pour the beaten egg into the omelette, mix all the ingredients and mix well, making it uniform on the palms of the hands in the workplace. Make a flour ball, cover it with plastic film and refrigerate for at least 2 hours.
Beat the eggs with the sugar and prepare the almond cream. Gradually add the melted butter and then the almonds and place in the fridge as well.
Preheat the oven to 190 ° C. Peel a squash, grate it and squeeze the juice. Divide the flour into four pieces and roll out each dough. You can use two squares of parchment paper to spread without adding flour. Place a small marzipan in the center of each floppy disk and fold the edges, squeezing them lightly. Bake at 190 ° C for 20 minutes. Add the fig leaves to the cooked almond cream and bake for another 5 minutes. Enjoy hot or cold tart.
ገ Rural land fig
For 6 people
6 untreated fig leaves
350 g pork
150 g fresh breast;
3 Pins Freshly ground almonds
1 c. Flour
Good salt and ground pepper
Cut the pork and belly, place them in a salad bowl. Add two figs, egg and flour topped with figs. Season with salt and pepper, add the nutmeg and mix well to combine the ingredients.
Place a turpentine on the fig leaves, place half of the container in the terrine, place two whole figs and then cover the container. Turn slowly. Bake the ternie for 10 minutes at 200 ° C and then 1 hour at 160 ° C. Let the terry cool and then refrigerate for a day before you can enjoy it.