Can accompany: veal, lamb, pork, game, quail, pigeons, guinea fowl, turkey leg, rabbit, foie gras and couscous.
- 500g wild figs from Andalusia (preferably the “mini”)
- 4 to 5 shallots
- 4 cloves of garlic in a shirt
- 1 large glass of white wine
- 1 tablespoon full of strong mustard
- 1 pinch cayenne pepper (optional)
Rinsethe airing twice in cold water by changing the water to remove the flour. Put the slips in a pan of cold water with 3 tablespoons of powdered sugar. Bring to a boil and boil for 10 minutes (sugar prevents figs from swelling with water). Drain and let cool. Remove the stalk from the signs. Butter the bottom of an ovenproof dish (butter or duck fat), arrange the finely sliced shallots, the garlic in a shirt and then the whole figs. Wet with the glass of white wine in which you will have mixed the mustard. Add a pinch of cayenne pepper. Bake in a hot oven (200 degrees) for 30 to 40 minutes. Stir occasionally during cooking.
NB: The meat you have chosen can be cooked at the same time in the same dish.
Surprise your guests with the finesse of this preparation and enjoy yourself!