Fichi in Pastella Ripieni di Taleggio from A Lombardian Cookbook by Alessandro Pavoni and Roberta Mu
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...
Ingredients
- 1½ cups (375 ml) beer, chilled, as needed
- 1 teaspoon fine salt
- 1½ cups (225 g) plain flour, sifted
- 1 x 150 g piece taleggio, rind discarded, cut into cubes
- plain flour, for dusting
- grapeseed oil, for deep-frying
- 8 large firm ripe figs
- salt flakes
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