serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
NAIDOC: Cheese
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g stracciatella
- 4 figs, halved
- 50 g brown sugar
- 300 ml vegetable oil
- 1 sprig rosemary, leaves picked
- salt flakes and ground black pepper
- 100 g air-dried duck prosciutto, torn into strips
- 100 g bunya nuts or macadamias, toasted and chopped
- vincotto and extra virgin olive oil, for drizzling
Instructions
- Remove the stracciatella from the refrigerator and allow to come to room temperature.
- Heat a heavy-based non-stick frying pan over medium-high heat. Slice the figs in half and sprinkle the cut sides with brown sugar. Place the figs, sugar-side down into the pan and cook until nicely caramelised. Remove from the pan and place, cut side up on a plate to cool.
- Meanwhile, heat the vegetable oil in a small saucepan over medium heat to 170˚C. Add the rosemary leaves and cook just until golden. Drain on paper towel.
- To serve, place the stracciatella in the centre of a large serving plate and season with a little salt and pepper. Top with the cooled figs and prosciutto. Scatter with the toasted nuts and fried rosemary leaves. Drizzle with vincotto and a little olive oil.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
NAIDOC: Cheese
