lunedì 21 novembre 2016

L'inverno incontra l'estate!

Even if  it is already winter in Milan, last Saturday I found some fresh figs at Antonio’s stall. Antonio is an old man from South Italy who has a very nice and fresh stall at my local Milan market. Antonio fills in my fridge every Saturday but buying from him is much more, he is so sweet and he really is my Saturday cuddle.
I did not want to have figs as usual I enjoyed to have, namely with some prosciutto di Parma but I wanted to try something I tasted in a restaurant in Milan: figs and anchovies.

4,5 fresh figs
200 gr anchovies
4 potatoes
150 gr buffalo mozzarella
Lemon zest
Brown sugar
Steamed the potatoes with the rind, once cooled them peeled them and cut into pieces and put over medium heat with some hot water (I did not use any dairy products such as butter or milk). Mash the potatoes with a fork and let cook till  you get a homogenous cream. Add some nutmeg.

In a very hot pan put the clean figs cut into pieces, add a spoon of brown sugar and cook till the figs are browned.
Clean the anchovies and put a slice of mozzarella (leave the mozzarella one hour on a napkin to dry the milk) between 2 anchovies. Sprinkle with some evo oil, ginger and lemon zest. Cook into the oven at 180°C for 12/15 min.

Plate some potato cream with the anchovies and the caramelized figs.

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