“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Versilia, Italy!

Friday, October 14, 2011

Marmellata di fichi (fig jam)

Figs have been eaten for centuries and I feel exotic and decedent when I eat this ancient fruit. The colours, the texture and the scent of figs is truly spectacular.  Figs are in full season in Italy in August/September and can be seen in abundance.  Figs are simply divine when eaten on their own.  It is also a gastronomic experience to combine them with prosciutto, the sweet flavour of the figs combined with the salty prosciutto is delicious.  I recently went to a market in Italy and purchased five kilo's of figs.  Figs really need to be consumed not long after picking, so making fig jam is a great way to enjoy figs all year round.  Spread the jam on crusty bread or serve a little with a cheese platter.  


What you need:
1 kilo of figs
2 1/2 cups of figs
Zest of one large lemon

How to make:
Simply add all of the ingredients together in a large saucepan and bring to the boil.  Once it comes to the boil bring it down to a simmer.  Simmer for about 20-30 minuets.  It is ready when you place a small amount of jam on a plate, put in the fridge for five minuets and sets. Once it is ready immediately place in hot sterilised jars.  This recipe will make about 6-8 small jars of yummy jam.

Buon apetito!





  

No comments:

Post a Comment