Above: me roasting macerated fresh clearance figs at 7am. Not because I have to! Because I want to. Well I do kind of have to if I want to cook with them, because they don't really taste like much in their natural state. But it's not like I woke up early to roast figs is what I'm saying.

Maybe it's just me, but just about every fresh fig I've ever tasted has been somewhere between disappointing (the better ones) and tasteless (the rest), of course except for these, but yes I can figure out why those were so good.

The attempted solution for today's figs: roasting them in an as-low-as-possible oven for 2 hours. Then I think I'm going to dice them (I know it's a shame cause they're pretty, but it's pizza, ingredients need to be a chompable size/shape) and let them sit in some balsamic vinegar for a while. Possibly a shallot or two. Maybe even reduce that whole business if I feel ambitious.


And oh yeah this post was supposed to be about rescuing this romesco recipe from the vaults.


No comments: