There are few pleasures in the world that can be compared to picking figs directly from a fig tree and eating them there in the sun (after washing them, carry a bottle of water with you for this: it’s not as poetic, but it’s healthier). After this bucolic scene there are other options that aren’t bad, like eating the figs even if you bought them from a store.
Do I need to peel them first or is it not necessary? Personally, I open the first one and decide: if they have a thick and/or hard skin – it depends not only on the variety, but also on the temperatures or the amount of rain that fell that year, especially on wild figs – I take off. If not, I remove the top of the tail and eat or serve them whole. Don’t like it at all? Peel them off, no problem.
We can prepare them in many ways: in appetizers, pizzas and desserts, accompanied by yogurt, grilled with white meat or poultry and; definitely the easiest version and it worked after you made it into bites, into a salad. Today we add to them an Italian cheese whose spread always ensures joy – burrata – and a simple vinaigrette with a touch of citrus to finish.
How much lemon is “one touch”? Basically the amount you like: it can be from a little zest to flavor without adding acidity to enough zest and a good splash of juice. Start by putting a little, test and increase the amount if you think it is necessary. If you overdo it, it’s no big deal: add more of the rest of the ingredients and keep what’s left in the fridge for another salad (this is why it’s important to prepare the vinaigrette separately and not directly on top of the salad.
If you have to peel the figs, how long does it take to do it?
for 4 people
- 20-24 figs
- 1 large or 2 small burrata (approx. 250 g)
- A handful of roasted and blanched almonds
- extra virgin olive oil
- Lemon zest and/or juice to taste
- A pinch of dried thyme leaves or a teaspoon of fresh
- Wash the figs well, remove the tips and, if necessary, peel them. Cut them in half lengthwise and arrange them in a bowl.
- Prepare a dressing with lemon juice and/or zest – I used the zest of one lemon and two tablespoons of juice -, extra virgin olive oil, thyme leaves, salt and pepper. Blend or emulsify.
- Pour half of the dressing over the figs. Break the burrata on top and distribute the remaining dressing, finish with the lightly chopped almonds and more pepper. Serving.
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