Apr 5, 2009


So, let's recap the week's menu and throw in a few Italian terms. Now that Angela is temporarily taking a hiatus from blogging and her Deutsche Schule lessons, you'll have to settle for some of my Italian. But be forwarned, the vocabulary will mainly be useful in the kitchen.

Menù della Settimana [Meh noo . deh lah . Set tee mah nah], i.e. weekly menu:

Primo Piatto [Pree moh . Pee ah tow], i.e. first course: Lasagne al Pesto
Secondo Piatto [Seh cone dough . Pee ah tow], i.e. main entree: Pezzogna all'Acqua Pazza
Contorno [Con tohr know], i.e. side dish: Carciofi alla Romana
Digestivo [Dee jes tee voh], i.e. after dinner liqueur/treat: Limoncello

Something's missing... mmh, what is it?

Could it be...


Yes, that's it!

I would like to wish you all a pleasant Sunday and sign off with my caramelized figs, a treat for the libertine housed within all of us.

Fichi Caramellati [Fee key Cah rah mel lah tee]
It's not fig season yet, I know. But this morning I woke up with a start. I had dreamt of making bruschetta, smearing it with mascarpone cheese and topping it with this:

Here's how to make decadent happen:
  • 1kg (2 lbs) fresh figs (Mission or green), unpeeled
  • 500 gr (1 lb) sugar
  • 1 glass of balsamic vinegar
  • 2 glasses of water
  • A splash of dark Cuban rum
  • Cream
Wash the figs carefully – the skins mustn’t break or crack – and gently pat them dry. Stand them upright in a saucepan large enough to hold them all in one layer.
In a bowl, melt the sugar in the vinegar and cover the figs with it, add the water and gently simmer until the liquid becomes thick and syrupy and the figs fall apart, this could take up to 1 hour (depending on stove power and fig tenderness).

Spoon the glazed, jammy compote in Martini glasses or champagne flutes, splash with some rum and a dollop of fresh cream. Or mascarpone…

Buona Domenica!


  1. Y.U.M. I love figs. This sounds so wonderful. You need to keep dreaming.

  2. Tell me, does everyone in Italy know food like you do, or are you a rarity? My mouth is always salivating round here, with thoughts of foods I've never tasted, never imagined. To just eat one of your meals, share a drink, and laugh, would be a tremendous treat. Your spirit is infectiuous.

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  4. Lola, You are amazing, and on top of that in order! The Italian speaking lesson is always good for me. This is like a mini reminder coarse, well needed !
    These figs what could I say, only that may I have one or two of those glazed beauties?? Grazie! :)

  5. Grazie, grazie, per i fichi e per la lezione del limoncello. Ciao.

  6. Py - My dreams are very vivid lately. I actually smell the stuff...

    Erin - The only thing missing in this wonderful blog world is teletransport. How I wish I could cook for you, chat over a drink and laugh while your daughter does the dished, piqued. Dreaming is gratis.

    Chuck - Thank you so much! You're too kind.

    Rosaria - Glad to see you're back. I missed you. How's il braccio?

  7. I think what makes your love of good food shine through your recipies and descriptions is the detail of the quality of the ingredients. I recently made poached pears in a cranberry/raspberry juice and white wine reduction with unsweetened whipped cream and fresh raspberries. I've never had a sweet dish with balsamic vinegar, but it sounds perfect with the rich sweetness of figs. Do you think that the best balsamic vinegar is from Modena?

  8. Oh, and thank you for the Italian lesson. I'm practicing every word.

  9. Hi Lola

    Well it is fig season here, so I might just try your recipe, thats if he doesn't eat them all first...

  10. Jennifer - thank you, I'm glad you appreciate. The best Balsamico is definitely from Modena, but beware of imitations!

    Delwyn - That's right, I wasn't considering the other hemisphere, brilliant!

  11. There is nothing I love more than figs and these look astounding. I never have the ability to make that many here in the states, but I will definitely try this recipe once we do have some figs available.

    How lovely!

  12. Now you are teaching me Italian!!! I love this blog!

  13. Jen & Micheal - So glad you enjoy! Thanks

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