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Siedas of Fig and Mascapone
by Toby Puttock
Magazine Issue: AUS/NZ Issue Two
Siedas of Fig and Mascapone

For Pasta
100g flour
Pinch of cinnamon
Pinch sugar
1 egg
1 t of white wine

For Filling
3 figs
100g marscapone
1 T brown sugar

For Garnish
Drizzle of honey
Scoop vanilla ice cream or sorbet

For the pasta follow the same procedure as the stracci. When the pasta sheets are ready, cut into squares around 5cm by 5cm. In the middle of each square place a little diced fig, a teaspoon of marscapone and a pinch of the sugar. Now like ravioli, fold and gently fry in vegetable oil until golden brown. Place on absorbent paper and serve immediately with honey drizzled and ice cream.

Cross References:
Stracci with Porcini, Potato, Pecanno and Thyme for Pasta
Porcini, Potato, Pecanno and Thyme Sauce
Oven Baked Tuna with Organic Baby Tomatoes and Fennel

Original Source:
Fresh Food, Great Wine

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