Among the special products in our larder is definitely her, Fig Molasses, not just a simple honey, but a very special gourmet condiment that enhances the flavour of sweet and savoury dishes.
You may have tried it at a friend's house, or read some of our tips, but if you don't know how to use it well, we suggest you take a few minutes of your time to read this in-depth article.
We want to tell you a little more about this product of excellence, the result of skilful work and a tradition that has been handed down for years.
If we asked you how fig treacle is made, how would you answer?
In your mind, you are already imagining industrious bees swarming around the fig trees, perching from flower to fruit.
But no, bees have nothing to do with it.
Although it is known as honey, it is actually a concentrate that is created by first boiling figs in water and then slowly evaporating them.
To make it, fresh or dried figs can be used, which are covered with plenty of water and left to cook for at least 3 to 4 hours.
After cooking, the figs rest for several hours, even overnight, so that all the naturally contained sugars are released into the water.
The last step is extraction: the juice is carefully strained to separate it from the solid part and cooked for at least another three hours, until it reaches the right consistency, which must be thick but not too thick.
And this is the climax of production, where great care must be taken not to overcook the treacle, because it could burn in a few seconds, making all the work in vain!
Experienced eyes recognise the right time to finish cooking, but in order not to take any risks and to obtain a good product, we prefer to measure degrees brix (a unit used to measure the concentration of sugar in liquids).
Fig Molasses in the kitchen
Now that you have discovered how fig molasses is made, the most enjoyable time has come: learning how best to use it in your recipes.
Dense, with an intense caramel flavour, Molasses is a surprising condiment that accompanies sweet and savoury dishes, adding a gourmet touch.
Tradition has it that treacle is prepared during the summer months to make a good stock of it to be consumed at Christmas for the preparation of typical festive sweets.
Turdilli, ‘Mpigliolate, Pitta ’mpigliata, Mostaccioli, are the sweets that abound on holiday tables and cannot be prepared without the addition of this particular honey. In fact, fig molasses not only gives these sweets a dark, amber colour, but also an unmistakable caramel taste.
Various culinary experiments over the years have led to molasses also being combined with other ingredients, making it a viable and interesting alternative to the better known and more common balsamic vinegar.
It is therefore not surprising that treacle accompanies salads, meat, fish, fresh and mature cheeses, cold cuts and even pizza and focaccia.
Read this list of combinations we have prepared for you, you will also find tips for really interesting recipes.
🔸 STARTERS
Molasses is perfect with fresh cheeses such as ricotta, robiola and mature cheeses such as pecorino and parmesan. The extra touch? Add some walnuts to complete.
Our tip Do you have guests for dinner and want to surprise them with an unusual bite-sized aperitif? Prepare a bruschetta of toasted bread or a crouton, add a few fillets of quality anchovies and finish with a drizzle of treacle. Sublime!
🔸SECOND DISHES
The sweet-savoury contrast always provides plenty of surprises. To make grilled meat or fish fillets even better, add treacle after serving. Just a few spoonfuls are enough.
It is best to favour fine, juicy cuts such as entrecote or salmon.
Our tip For a good fish second course, prepare a tender salmon fillet seasoned at the end of cooking with treacle, pomegranate seeds and dried figs, and accompany it with a fresh salad of knife-cut fennel.
🔸DRESSING
Add a drizzle of Molasses to your mixed vegetable and seed salads, perhaps instead of wine or balsamic vinegar.
Our tip
A big salad that we love because it smells of autumn and energy is one made with green and red lettuce, walnuts, pomegranate seeds and dried figs. All dressed with a bit of molasses.
🔸 PIZZA
By now pizza has also become one of the best dishes to indulge in! Whether white or wholemeal, stone-baked or pan-fried, the addition of treacle just out of the oven gives a surprising taste.
Our tip Want to enjoy a special pizza? Try this combination of flavours: prepare a white base, lay it on a baking tray and top with a good gorgonzola, pear slices and walnuts. Bake and once out of the oven add a drizzle of treacle on top. For true connoisseurs!
🔸SWEETS
In sweet preparations, treacle is that extra touch that adds a special flavour. On ice cream, in yoghurt, on crepes or on panna cotta. Just a few teaspoons are enough in combination with dried fruit of your choice.
Our tip
An easy idea for a delicious dessert? Coarsely chop some walnuts and almonds and toast them in a frying pan. While they are cooling, place two scoops of fiordilatte or vanilla ice cream in a bowl, top with a spoonful of molasses and finish with the toasted nuts.