Fico e'Uvo
 
from oriolo, prov. cosenza 
 
fig stuffed with almond and wrapped in grape leaf 
 
18   figsfresh
18   grape leaves
18   almonds (meats)
18 clove 
1 cup  honey (warmed to a syrup consitancy)
 
blanch the grape leaves in boiling water,for a minute or so. lay on a 
towel to with a sharp, knife, cut split figs( but not to deep). spread 
them open. place an almond & clove in each fig. the almond in one side & 
clove in other. dip each fig in honey & place it on the a grape leave. 
bring the sides of the grape leaves up to wrap the fig. tie the grape leaf 
& fig at the top with string. place these in a baking tin & bake @ 350 for 
about 30 min, let them completly cool & put them in a tin or covered plate 
& keep them cool- they will last for days. keep wrapped until ready to 
eat, sprinkel with powderd sugar. don't eat the grape leaves! this can 
also be prepared, using walnuts. vanilla powder & dipped them in maple 
syrup. served at weddings and calabrian hollidays. 
carmella barone frega-oriolo calabria 
 
-- 
(ID: 4556) Mirror: rec.food.recipes: Sun, Dec 5, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Fico e'Uvo

>> More Related Recipes