(Photo LOF - Green soft skinned figs)
The meeting between rosemary and green figs with Sauterne is a happy moment.
A sort of romantic rendezvous with a surprise, a definite attraction, pleasure in being together.
You must'nt use too much romarin - it takes a light touch.
Make a lamb tagine
Here we don't make our tagines in a normal tagine dish but in a handmade red clay dish from Cercal - perfect for simmering.
Gently simmer for a good hour your Alentejo lamb (chops & shanks).
Add a small branch of rosemary, and a large glass of a concentrated stock, add a few peeled and diced eggplants and 2 figs per person.These figs are only for flavour.
In a different pan, a few minutes before sitting down to eat, heat several ripe soft skinned green figs in a good Sauternes. Turn off the heat before it boils and transfer to a serving plate.
Good with a Syrah from – Cortes de Cima – by M. Jorgensen.
