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Wednesday, December 14, 2011

ATAPADO - WITH DRUKEN FIGS THE FRENCH WAY, 15TH C RECIPE

atapado, topped, covered. [Nola. 1989:xxxvi-2:xli-2:xliii-1; and Nola/Pérez. 1994:189]

DRUNKEN FIGS THE FRENCH WAY - ADAPTED FROM 
NOLA #xxxvi-2 COMER HIGOS A LA FRANCESA
Yields 4 cups

drunken figs
Photo by: origami_wren
Ingredients

1 lb figs
1 bottle sweet white wine
2 bay leaves
1 tsp ground white pepper
1 tsp ground mace
1 tsp galingale

Preparation

Remove the stems from the figs. Wash them. Put them in a casserole and cover them with wine. Cover and bring to a boil. Reduce heat and gently boil for about 30 minutes until all the moisture from the wine is absorbed. Stir them and add spices. Keep stirring until the flavor from the spices is incorporated. It is elegant to serve them as an appetizer. 
(It was common to use figs to accompany lamb and pork.)

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