There’s good reason to celebrate: juicy, delicious, fabulous figs are just starting to appear in Rome’s fresh food markets and grocery stores! This year we’ve vowed to eat more figs and to go beyond the standard (but oh-so-delicious) prosciutto and fig combination. We’ve begun the project with two recipes inspired by Ruth Rogers’ and Rose Gray’s River Cafe Cookbook Green.
Above, we’ve marinated sprinkled sliced figs with salt, pepper, and fresh thyme leaves before marinating them in olive oil, lemon juice, and balsamic vinegar. The result is an absolutely ambrosial dish likely to make you think you’re eating alongside the ancient immortals.
And below we’ve created another other-worldly delight by tossing figs with fresh basil leaves, buffalo mozzarella, salt, pepper, olive oil, and lemon juice!
