Stuffed Figs with Bay and Fennel

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By Joyce Goldstein

Published 2001

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An ideal accompaniment for a glass of dessert wine, these stuffed figs also go nicely with an assortment of soft and dry cheeses such as caprino, pecorino, or Parmigiano-reggiano. In her book Red, White & Greens, Faith Heller Willinger calls these picci, adds walnuts to the traditional combo, and gives Carmignano in Tuscany the nod as their place of origin. Michele Scicolone’s book La Dolce Vita attribut