NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

Have you tried any of our fig recipes yet?  Let us know in the comments section below!  The fiber-rich fig is probably the most forgotten fruit in the grocery store!  This week we want to revive interest in figs.  There’s more to the fig than what you find in Fig Newtons – trust me!

The recipe I’m sharing today is one of my favorites.  I know I tell you they are all my favorites, but…  this time I really mean it!  😉

VEAL ROAST WITH FRESH FIGS

INGREDIENTS:

2 Tbs. olive oil

2 1/2 lb. veal roast

1 lb. fresh figs, trimmed and cut in half

1 large onion, thinly sliced

3/4 C. dry white wine (optional)

sea salt and freshly ground black pepper to taste

4 bay leaves

Fresh flat leaf parsley for garnish

DIRECTIONS:

Preheat oven to 375 degrees F.

Heat olive oil in a Dutch oven over medium heat.  When the oil is hot but not smoking, brown the veal on all sides.  Remove veal and add the figs.  Cook until they are golden but not too soft, about 5 minutes.  Remove figs and reserve.  Add onions to the Dutch oven.  Cook, covered, until onions are tender and golden, stirring occasionally so they don’t stick, about 10 minutes.

Return veal roast to the Dutch oven with the onions.  Season it with salt and pepper.  Pour wine over all.  Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about an hour.  Turn halfway through cooking.

Remove veal from Dutch oven.  Add the figs to the veal, pushing them gently down under the cooking juices.  Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, and additional 15 minutes.

Remove the veal from the oven and transfer the veal to a warmed platter.  Place the pan with the cooking juices over medium heat and bring to a boil.  Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4-5 minutes, making sure that the cooking juices don’t evaporate too much and that the figs and onions don’t stick to the bottom of the pan.

To serve, remove the strings from the veal roast and slice it.  Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.

It’s a little labor intensive – but so worth it!  Enjoy!!!  🙂

Let me know what you think!!!

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