SAUTÉED Figs and White Bean Puree
All Day Energy with Figs!
One of the easiest recipes I ever made when cooking at a restaurant was macerated figs. Basically, just dump a bunch of sugar on them, stir and let them sit.
This has slightly more steps than that, but it’s still super easy, super tasty and looks super sexy on the plate.
Recipe first, B.S. story about why figs are special to me later.
For the figs
450 g fresh figs, trimmed and halved (about 1 lb)
42 g honey (2 tbsp)
Kosher salt, to taste
15 ml extra-virgin olive oil (1 tbsp)
For the white bean purée
1 (12 oz / 340 g) can cannellini beans, drained and rinsed
15-30 ml fresh lemon juice (1-2 tbsp)
30-45 ml extra-virgin olive oil (2-3 tbsp)
Kosher salt, to taste
Water, as needed to thin
To finish
Chopped fresh parsley
Roasted almonds, roughly chopped
A drizzle of Azeite Amor e Cego olive oil (or other good finishing oil)
Instructions
Make the purée
In a blender or food processor, combine the cannellini beans, lemon juice, and olive oil.
Season with salt.
Blend until smooth, adding a splash of water as needed to reach a creamy consistency. Set aside.
Cook the figs
Heat the olive oil in a skillet over medium heat.
Add the figs, cut side down, and sauté until softened and caramelized, 2–3 minutes.
Drizzle with honey and season lightly with salt. Toss to coat.
Assemble
Spoon the white bean purée into bowl.
Arrange the sautéed figs on top.
Garnish with chopped parsley, roasted almonds, and a drizzle of Azeite Amor e Cego olive oil.
This is Amor e Cego Extra Virgin Olive Oil
This is just me telling you that I am huge fan of this. I had it for the first time when in Portugal and, even after years of cooking in restaurants, I’ve never had an olive oil that comes close to this.
Seriously, the greatest stuff on the planet.
