Marsala Poached Figs Over Ricotta Food

POACHED FIGS WITH FRESH RICOTTA CHEESE

Steps:

• Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
• Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
• Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.

GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD

Steps:

• Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
• Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
• Preheat oven to 375 degrees F.
• In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
• Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
• Slice the celery and mushrooms and combine with parsley.
• In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
• Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
• Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
• Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.

MARSALA POACHED FIGS WITH RICOTTA

Steps:

• Add figs, marsala wine and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Mix together ricotta, sugar and vanilla in a medium bowl. Divide among 4 serving bowls and spoon the fig mixture over the ricotta mixture. Sprinkle toasted almonds on top. Serve.

SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS

Steps:

• Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
• Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
• Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
• Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

MARSALA-POACHED FIGS OVER RICOTTA

Steps:

• Place figs, Marsala (or port) and honey in a small saucepan.
• Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy.
• Stir together ricotta, sugar and vanilla.
• Divide between 2 bowls and top with the fig mixture and almonds.