The paper-thin Lingue di suocera from Mario Fongo bring a rustic elegance to the table with their intense rosemary scent that hardly any other ingredient can achieve.
As a crispy base for creamy goat cheese and sweet figs, they unfold their full aroma and make this snack an uncomplicated but impressive bite for guests or a relaxed evening for two.
For how many, and what goes with it
Aperitivo for four, or on the cheese board.
As a light dinner for two, add a salad with arugula and pear.
Ingredients
- 1 pack (200 g) Lingue di suocera con rosmarino (Mario Fongo)
- 200 g fresh goat cheese (Chèvre)
- 4 ripe figs
- 2 tbsp walnut kernels, coarsely chopped
- 2 tbsp honey (e.g., thyme or acacia honey)
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp extra virgin olive oil
- Freshly ground black pepper to taste
- A little fleur de sel
Method
- Toast the walnut kernels in a small pan without fat over medium heat for about 3–4 minutes until fragrant, then set aside and let cool.
- In a small bowl, stir the goat cheese until smooth with the olive oil and the finely chopped rosemary, and season to taste with freshly ground pepper.
- Wash the figs, pat them dry, and cut them into thin slices.
- Lay the Lingue di suocera side by side on a serving board or a flat platter.
- Spread each Lingue generously with the goat cheese cream.
- Place one or two fig slices on each piece of cheese and distribute the toasted walnuts on top.
- Drizzle with a fine stream of honey, finish with a pinch of Fleur de Sel, and serve immediately.
