Figs are in season here in Italy and we’ve eaten them every day with no signs of slowing down. We used green honey figs straight from the garden for this simple side dish.
Figs, about 3 per person
1 medium fennel bulb
Generous knob of butter
Thin slice of lemon, peel on
One dried Italian hot pepper, whole
Dry white wine
Salt and pepper to taste
Pecorino, shaved large for garnish
Preheat the oven to 400.
Slice the fennel into 4-6 segments.
Place the butter, whole lemon slice, and hot pepper in an oven safe pan and sauté until fragrant. Sear the fennel wedges on both sides, don’t be shy about giving it good color. Add the figs whole and leave on high for a minute or two, before adding a generous pour of wine and transferring to the oven.
Cook until the fennel is just tender, but not falling apart.
Top with fresh ground pepper and good pecorino.