Fica C’a Cicculata (wine-soaked figs with chocolate ganache, pistachios and sea salt

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From La Cucina Italiana magazine
45 minutes

12 dried figs
1 cup dry white wine
3 ounces good-quality bittersweet chocolate (do not exceed 62% cacao), finely chopped
generous pinch fine sea salt
1/4 cup plus 2 Tbsp. heavy cream
1/4 cup roughly chopped shelled unsalted pistachios
flakey coarse sea salt for topping
*will need a pastry bag fitted with a medium star tip or a resealable plastic bag

In a medium saucepan, combine figs and wine. Bring liquid to a simmer over medium heat, then reduce to a gentle simmer and cook, stirring occasionally, until figs are tender and liquid is mostly evaporated, 18 to 20 minutes.
Meanwhile, combine chocolate and fine sea salt in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat. Pour hot cream over chocolate; whisk until smooth. Cover surface of ganache with plastic wrap; refrigerate until firm, about 20 minutes.
Strain poached figs through a fine-mesh sieve; discard wine. Transfer figs to a plate and let cool completely, about 15 minutes, then cut in half lengthwise. Place figs, seed-side up, on a large plate, gently press to flatten slightly.
Transfer ganache to plastic bag, squeezing it into 1 corner of bag, then cut off 1/3 inch of plastic bag corner to allow for piping. Pipe ganache onto figs.
Sprinkle nuts and flakey coarse sea salt over ganache. Chill figs in refrigerator to set ganache, 10 minutes or overnight. (if chilling longer than 30 minutes, allow figs to stand at room temperature 20 minutes before serving.)

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2 thoughts on “Fica C’a Cicculata (wine-soaked figs with chocolate ganache, pistachios and sea salt

  1. These were incredible. I love figs in any form, but never dreamed of soaking them in wine. Inspired! And the chocolate ganache was soft and silky, the sea salt gave it all a bit of punch, and the pistachios added both color and texture. They looked like they’d been food-styled. Just wonderful. Add these to my top ten ever.

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