INGREDIENTS: 1lb peeled black figs 3 tbsps granulated sugar 3 tbsps fresh lemon juice Lemon peel 1/2 tsp grated ginger 4 tbsps walnuts, broken in pieces.
TOOLS: 1 knife and 1 bowl Juicer 1 deep stainless steel saucepan 1 serving spoon to stir 2 sterilized glass jars with their lid Clean towels to let the jar sit overnight
STEPS: . Mix all the ingredients, except the walnuts, in a bowl and let them sit the fridģe for a couple of hours. . Put them in a deep stainless steel saucepan. . Turn on the burner on low. . Let it simmer for 40 minutes, stirring once in a while. . Take out the lemon peel, add the walnuts, stir and turn off. . Pour immediately the hot jam in the 2 glass jars, close very well the cap and put the jars upside down among pieces of fabric to keep it warm and safe. . After 24hrs, the jars are vacuumed and ready to be stored in a dark cabinet, for no longer than 2 months. When you open a jar, keep it refrigerated and eat the jam within 10 days. Enjoy it with buttered toasted bread or with soft cheese. It’s perfect for baking. .
Ingredients: 4 tbsps canned tunafish in EVO, 4 tbsps Ricotta Cheese, 2 tbsps Green Olive Pate, 1 egg, 2 or 3 tbsps breadcrumbs in the mix, more breadcrumbs to roll the tubafish balls, Extra Virgin Olive Oil to spray on the balls before baking. Mix very well all the ingredients with a spoon and then make balls as big as a wallnut. Preheat at 200°C the oven and bake for about 30 minutes. Enjoy!
This the basic Risotto, the first one I was taught at Culinary School. The secrets? Carnaroli Rice is the best for cooking Risotto. Toast the rice. Use home made meat stock, it’s very simple to make. Never stop stirring. Don’t overcook it!