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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial


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(Stuffed Figs)

(As an antipasto served with prosciutto, they are very popular all over Italy, but in this recipe,
they are stuffed with a cheese filling and would
be served at the end of the meal as a dessert.)


4 ripe even sized figs
8 ounces (I cup) Ricotta cheese
1 large egg
2 ounces (1/4 cup) sugar
1-2 tablespoons brandy
4 almonds

Wipe the figs and cut down just enough to be able to open out the fruit in quarters but not cut
all the way through. Add egg yolk and sugar to the cheese and beat together until light. Add
flavoring and fold lightly into cheese mixture. Put mixture into center of each fig and top each
with an almond.

MARIA GRAZIA BENEVENTO DOLCEACQUA, Salerno, Italy and New Haven, Connecticut

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