Caramelized Figs with Cacioricotta and Soppressata
This recipe created by Franca Feola, chef at Locanda Le Tre Sorelle in Casal Velino in the southern Italian province of Salerno, makes for an original starter that is full of flavors and easy to prepare. The autumn is the perfect season for this sweet and versatile fruit which pairs so easily with both savory and sweet accompaniments. Here, itʼs matched with cacioricotta, a delectable one-of-a-kind cheese which is a hybrid of two cheese-making techniques. Ivory-colored with a soft and creamy texture, this cheese makes for an ideal companion to the fresh figs while the decisive taste of the soppressata brings all of the flavors together.
Ingredients for 4 people
4 fresh figs, 200g fresh cacioricotta, 50g ricotta, 60g heavy cream, 100g soppressata, honey, brown sugar.
Wash the figs and cut the tops creating 4 petals. Sprinkle them with brown sugar and place in the oven at 150 degrees Celsius/300 degrees Fahrenheit for about five minutes. In the meantime, prepare the cacioricotta cream by mixing together the cheeses and the soppressata cut into cubes. Place the mixture in a sac a poche. Remove the caramelized figs from the oven and fill with the mixture. Serve immediately with honey if desired.