Fioroni are figs that ripen in June, and they are larger and meatier than September figs.
My tree yields them abundantly in this season, and I enjoy preparing them in a thousand ways.
Starting in the morning, there is nothing better than waking up and having breakfast in the cool beneath the tree with its juicy and sweet freshly picked fruits.
With just a few ingredients, I transform them into a fresh, tasty, and nutritious lunch without breaking a sweat.
Imagine: a ripe fig, cut in a cross like a small treasure chest, with a creamy dollop of robiola at the center. A slow, golden drizzle of honey slides over the surface, while a crunchy sprinkle of walnuts completes it all… doesn’t it make your mouth water?
When I serve them at the table, silence falls, they disappear in an instant, but the sweet taste lingers in the mouth for hours.
Figs are rich in natural sugars, providing quick and sustainable energy. They are also rich in vitamins, antioxidants, and are rich in calcium, magnesium, and potassium.
Ideal to serve as an appetizer or as a complete lunch.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the preparation of stuffed fioroni (figs)
- 5 figs
- 4 oz robiola
- 2 walnuts
- to taste honey
- 2 teaspoons chives
Tools
- 1 Knife
- 1 Pastry bag
- 1 Oval Plate
- 1 Chopper
Steps for the preparation of stuffed fioroni
To prepare the delicious stuffed fioroni, start by choosing ripe but not soft fruits. Wash them under running water with the skin on.
Cut them in a cross with a knife without reaching the bottom to create 4 petals that open like a flower.
Place them on a serving plate
In the meantime, in a bowl, pour the robiola and chives and, with a fork, mix until you obtain a homogeneous mixture
Then fill a pastry bag with the mixture, and generously fill the heart of the figs.
Then comes the touch that makes the difference: a drizzle of honey, poured over the robiola, adding sweetness and aroma. Finally, add coarsely chopped walnuts, bringing crunchiness and a more pronounced flavor, perfectly completing this small bite.
And the stuffed fioroni are ready to be served…
Enjoy from Barbara!
Tips and Storage
Stuffed figs are a fresh and delicate preparation, so they should be consumed preferably immediately after preparation.
If you want to prepare them in advance, you can fill them up to 2 hours before and store them in the refrigerator, covered with plastic wrap or inside an airtight container
Do not store them for more than 6-8 hours because figs tend to release water and the robiola can change consistency.
Serve them cold but not chilled: take them out of the fridge 10-15 minutes before serving to better enjoy their flavors.
For an extra touch, you can season them with a drizzle of balsamic vinegar.
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FAQ (Frequently Asked Questions)
What other cheese can I use instead of robiola?
You can use ricotta, stracciatella, goat cheese, or gorgonzola
What type of honey is preferable to use?
Multiflower or acacia honey
