I Dolci

I Dolci - -
Fichi Canditi (Candied Figs) an ancient recipe, Grosseto

I Dolci - -
Caffé in Forchetta (Coffee on a Fork) Lucca

I Dolci - -

Cookbooks by
Lorenza de'Medici:

(image 1 and 2, photographer Peter Johnson)

(image 3, photographer Mike Hallson)

ALSO BY Lorenza de'Medici:

I love the inspiring images in these cookbooks!  
I've owned the first two for years and just recently ordered  
featuring the amazing still life images of  photographer Mike Newton:

I Dolci - -

I Dolci - -

I Dolci - -

Inspired by the exquisite paintings of the 17th century Florentine artist Giovanna Garzoni, Mike Newton's color-drenched photographs bring to life the beauty of luscious, sun-ripened fruit.  To complement these images, celebrated Italian cook Lorenza de'Medici offers an elegant narrative and 100 Tuscan-inspired recipes.  Among the delicious main dishes are Pork Loin with Apricots, Duck Breasts with Cherry Sauce and Fig and Tuna Skewers, and to end the meal, there are plenty of enticing desserts, including Chocolate Peach Tart and Strawberry Tiramisu.  It is a book to inspire cooks, art lovers, and gardeners alike. –excerpt from the publisher.
See all Lorenza de'Medici titles mentioned here in 

Recipe:  Fichi Canditi (Candied Figs)

1/3 cup granulated sugar
18 fresh figs, peeled
grated zest of 1 lemon
2 Tablespoons honey
few drops of almond oil

Preheat an oven to 350° (180°C)
Sprinkle half of the sugar in the bottom of a baking pan and arrange the figs in the pan side by side.  
Sprinkle the figs with the remaining sugar and the lemon zest.  
Drizzle with the honey.
Bake the figs until the sugar caramelizes and is pales gold, about 30 minutes.
Remove the pan from the oven.
Brush a serving dish with the almond oil.  With a spatula, remove the figs to the dish.
Serve cold.

Recipe:  Caffé in Forchetta (Coffee on a Fork)

1 Tablespoon almond oil
4 eggs
1/3 cup granulated sugar
1 3/4 cups milk
1/4 cup strong brewed coffee

Preheat an oven to 350° (180° C)
Brush a 9 inch square cake pan with the almond oil.
In a bowl, whisk together the eggs and sugar until well blended and thick.
Gradually whisk in the milk and coffee.
Pour the egg mixture into the prepared pan.  
Place the pan in a baking dish.  
Pour the water into the dish to a depth of 1 inch.  
Bake the pudding for 20 minutes.  
Cover the pan with aluminum foil and continue baking until the custard is set, about 40 minutes longer.
Remove from the oven and let cool slightly on a wire rack.
Run a thin, sharp knife blade around the pan edges and invert the custard onto a platter.
Serve warm.

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Acquired Objects said...

Those paintings are fabulous, I wish I had just one. I'm so going to make those candied figs since we love them and they sound delicious.


LB said...

Hi, Debra - I'm with you! How about candied figs and chèvre and toasted almonds or walnuts -Oh my!
I just made the coffee custard. It was super easy and delicious, but I liked it chilled better than warm as the recipe suggested. Stay well~L

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