Roasted Figs with Grana Padano
Feigen aus dem Ofen mit Grana Padano sind eine tolle Rezeptidee fürs Weihnachtsmenü. Bei Spoonsparrow gibt es das Rezept.
Ingredients
- 300 g red seedless grapes
- 1 tbsp balsamic vinegar
- 8 ripe figs
- 180 g Grana Padano cheese
- 0.5 bio lemon
- 240 g white beans (canned; drained weight)
- 3 tbsp olive oil
- Salt
- Pepper
- 1 tbsp walnuts (15 g)
Instructions
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1.
Wash the grapes, halve them and simmer with balsamic vinegar and 50 ml of water in a small saucepan over medium heat for 8-10 minutes. Puree finely with a hand blender and strain through a sieve.
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2.
Wash the figs, pat dry and make a cross-shaped incision, leaving the bottom intact. Grate 160 g of Grana Padano finely and fill each fig with 1-2 tsp. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 8-10 minutes.
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3.
Wash the lemon, pat dry, zest and juice. Drain the beans in a sieve, rinse cold and drain. Puree the beans with 60 g grated Grana Padano, 1 tbsp lemon juice, 1 tbsp oil, salt and pepper in a blender. Add 1-2 tbsp warm water if needed. Season the bean cream with 1 tsp of lemon zest. Mix the remaining oil with a pinch of lemon zest.
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4.
Chop the walnuts. Spread the bean cream on plates, spread the grape reduction on top and place the figs on it. Drizzle the roasted figs with lemon oil, sprinkle with walnuts and garnish with Grana Padano shavings.
