L'Italo-Americano

THURSDAY, MAY 4, 2023 www.italoamericano.org 26 L'Italo-Americano S t a n d i n g i n a g r o v e o f f i g t r e e s h a s b e e n c o m p a r e d t o being surround- ed by wizards. The branches droop like long beards, mak- ing the trees appear ancient a n d w i s e . A n d a s f a r a s palates are concerned, the trees are like magic. Twice a year fig trees quietly bless their violet-hued branches with wide, majestic leaves that are transformed into long arms yielding plump, succulent fruit. B i t i n g i n t o o n e i s l i k e sinking your teeth into his- tory. Figs were first harvest- ed as far back as 4000 BC, when they began their geo- g r a p h i c a l o d y s s e y f r o m Egypt and Arabia to Italy and Greece, then to Mexico and, in the 16th century, to California. T h e y h a v e b e e n m e n - tioned in folklore, literature, a n d p o e t r y f o r c e n t u r i e s . The fig tree – ficus rumi- nalis – was named after the goddess Rumina, who was believed by the Romans to be powerful enough to avert l i g h t n i n g . T h e f r u i t i s r u m o r e d t o h a v e b e e n Cleopatra's favorite. The Romans considered figs as a gift from god Bac- c h u s a n d u s e d t h e m f o r barter. The Greeks not only ate them but awarded them a s m e d a l s f o r O l y m p i c achievements. Roman writer Pliny declared that "figs are restorative. They increase the strength of young peo- ple, preserve the elderly in b e t t e r h e a l t h a n d m a k e them look younger." But enough about history. You may have tasted a Fig Newton or fig jam, but have you ever bit into a f r e s h fig? While the flavor is sub- t l e a n d t h e y ' r e n o t v e r y refreshing, they are sensu- ous fruit to be savored slow- ly for their soft, pinkish-gold flesh and edible seeds. Figs are tasty sliced, sug- a r e d , a n d s e r v e d w i t h whipped cream, over cold cereal or baked like an apple a n d d r i z z l e d w i t h h o n e y . They can be substituted in almost any recipe for fruit pies, tarts, and compotes. CHUCK PECORARO fragile fruit contains more fiber than most other fruit, plus a high content of vita- mins A, B, and C. T h e r e a r e t h r e e m a i n types of figs – white, pur- ple and red, subdivided into dozens of varieties. Most prevalent in Italy is the dot- tato (Kadota), with yellow- ish-green skin and amber to violet flesh. They have rela- tively few seeds and are gen- erally eaten fresh or canned. This variety also produces honey when allowed to blos- som. Italian cooks use figs in appetizers, wrapped with p r o s c i u t t o o r w i t h g o a t cheese and basil. Another preparation is snipping the tops off and stuffing them w i t h g o r g o n z o l a . I n t h e n o r t h w e s t e r n r e g i o n o f Friuli, figs are a key compo- nent in a rustic cornbread called pinza della befana. A s f o r p a s t a , a f i g a n d pumpkin pappardelle dish with pancetta and sage pro- duces an admirable assort- m e n t o f f l a v o r s . R o a s t e d s q u a b w i t h f i g s a n d chanterelle mushrooms calls for Malvasia wine added to t h e s a u c e t o b a l a n c e t h e sweetness that figs, cloves, t h y m e , a n d o n i o n s c o n - tribute to the taste. S t r a i g h t f r o m t h e l u s h orchards of Fattoria Sicil- sole in Trecastagni, Sicily, c o m e s S i c i l i a n f i g j a m , which promises to titillate m o r n i n g t o a s t . T h e s o f t , sweet jam is also perfect for cakes, pastries, and cookies. The label reminds us that figs have the highest miner- a l c o n t e n t o f a l l f r u i t , s o d o n ' t s k i m p w h e n y o u spread. O t h e r f i g a p p l i c a t i o n s i n c l u d e s e r v e d o v e r i c e c r e a m , y o g u r t , o r p a n n a cotta, brushed with balsam- i c g l a z e a n d c a r a m e l i z e d a t o p f l a t b r e a d , a n d a s a s a n d w i c h s p r e a d w i t h cheese and cured ham. California is the fig cap- ital of the US, producing 99 p e r c e n t o f t h e c o u n t r y ' s commercial demand. The weather there is closest to the Mediterranean climate, ideal for the Smyrna variety that requires a wasp to polli- nate the fruit. The skin is gold to yellow, with amber flesh. Wherever they grow, figs are sensuous, mythical, and u n i v e r s a l l y d e l i c i o u s . Indeed, food fit for the gods. Among the many popular ways to serve figs, we also have fig bars. Here's a nice recipe for them! I n g r e d i e n t s ( m a k e 1 6 bars) ½ cup of butter or mar- garine softened 1/4 teaspoon of vanilla 1 / 4 c u p o f g r a n u l a t e d sugar 1 cup of all-purpose flour For the filling: ¼ c u p o f g r a n u l a t e d sugar 1 cup of boiling water 9 oz of dried chopped figs For the topping ¼ cup of flour 1/4 cup of brown sugar 3 tablespoons of cold but- ter 1/4 cup of oats 1/4 cup of chopped wal- nuts Directions Heat oven to 350F and spray a 9-in square pan with cooking spray In a small bowl, beat but- t e r , s u g a r , a n d v a n i l l a t o g e t h e r w i t h a n e l e c t r i c mixer, then beat in the flour until a soft dough forms. Bake for 10-15 minutes. In a 2-qt saucepan, cook the filling ingredients for 5- 10 minutes, until the figs are tender. Once ready, spread over the crust. I n a s m a l l b o w l , m i x flour, sugar, and butter until crumbly, then stir in oats and walnuts. Spread over the crust and filling, then bake for 15-20 minutes. Cool completely (about 1 hour), then cut into bars. LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Figs: a taste of history T h e y a l s o t e a m w e l l w i t h s o f t c h e e s e a n d s m o k e d meats and are a tasty addi- tion to fruit salads. F i g s l i k e l y a p p e a r i n s u p e r m a r k e t s f r o m m i d - June to early July, and again from late August to early November. Look for ripe figs that are deep purple, almost black, plump, and soft but n o t s q u i s h y . T h e y h a v e a shelf life of only 14 days and should be kept in a refriger- ator for no longer than two or three days. They can be eaten dried, fresh, or cooked in recipes for jams, custard, syrup, and b r e a d . W h a t ' s m o r e , t h e Figs under the sun, ready to be dried (Photo: paolo galasso/Dreamstime) OPEN 8AM - 5PM MONDAY TO SATURDAY. SUNDAY CLOSED

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