Fichi in Pastella Ripieni di Taleggio

Taleggio-Filled Figs in Beer Batter

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This is a very traditional – and delicious – dish. It’s a great combination of crisp and soft, sweet and savoury. Use ripe figs, but not so ripe that they fall apart when they’re filled. You can stuff them with gorgonzola or goat’s cheese instead of the taleggio if you like.


  • 1 x 150 g piece taleggio, rind discarded, cut into cubes
  • 8 large firm ripe figs
  • grapeseed oil, for deep-frying


Place the taleggio in a bowl and mash with a fork until smooth, then place in a piping bag.

Make a small hole in the base of each fig with your finger and pipe in enough taleggio to plump up the fig; don’t overfill or it will break when it’s cooked.

To make the beer batter, place the flour and salt in a large bowl. Gradually whisk in enough beer to give the consistency of thicke