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“Late September is a Fabulous Month for Figs” Watch Our ABC7 Cooking Segment


Serves 2

Fresh Figs over Mascarpone and Ricotta Mousse

Topped with Montenegrin Meadow Honey


4 Fresh Figs Quartered

1 Cup Del Pastaio

1 Cup SopraFina Ricotta

1/2 Cup Mascarpone Cheese

1/2 Oz. Heavy Cream

2 Oz. Montenegrin Meadow Honey


In a Large Mixing Bowl combine Del Pastaio,

SopraFina, Mascarpone and Heavy Cream

Mix well until you achieve a Mousse like Texture

Place your Mousse on dish

Place your Figs atop the Mousse Mixture

Drizzle your Meadow Honey and serve


Serves 2

Fresh Figs, Prosciutto and Pine Nut Cream Sauce


6 Fresh Figs, Quartered 1/4 Cup Fresh Chopped Garlic

1 Cups Heavy Cream

1 Tablespoon Fresh Lemon Juice 1 Tablespoon Unsalted Butter

2 Oz. First Cold Press Olive Oil

Salt and Pepper to taste

1 Full Thinly Sliced Prosciutto

1 Tablespoon Toasted Pine Nuts

1/4 Cup Chopped Italian Flat Leaf Parsley

8 Oz. Imported Italian Dry Paccheri Pasta


Bring 2 Quarts of Water to a Boil

Add your Dry Pasta and Cook For 9 Minutes for Al Dente

Heat a small Sauté and Gently Toast your Pine Nuts until Golden Brown (about 2 Minutes)

Heat a large Sauté Pan and add the olive oil and butter. Add the figs, Garlic, Salt and Pepper

Add Heavy Cream and Lemon Juice and let reduce by half until thickened

Drain Pasta and add to Sauce

Toss in Parsley and mix well

Plate and top with Prosciutto Slices

Garnish with Parsley


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