Ricotta, prunes & figs
In fig season, any excuse to eat these marvelous little mood elevators is a good one if you ask me. They’re great for both the gut and the brain, not to mention simply delicious!
Ingredients
- 400 gr ricotta
- 8 Reine Claude Crottée prunes
- 12 figs
- 50 gr anchovy filets
- a dash of milk
- hazel nuts
- fennel herbs
- pepper & salt
- (optional) edible flowers
Instructions
- Put the anchovy filets in some milk (unless you like them very salty) for about 15 minutes. Then take them out of the milk and pat them dry with paper towel.
- Stir the ricotta with a fork and then spoon it on 4 starter plates. Season with some pepper & salt.
- Cut the figs in fours and the prunes in halves (remove the pits). Divide these as well as the anchovy filets among the plates.
- Shortly roast the hazelnuts in a pan, cut them in half and divide these among the plates as well.
- Garnish with edible flowers and some fennel herbs.