“Late September is a Fabulous Month for Figs” Watch Our ABC7 Cooking Segment
Appetizer
Serves 2
Fresh Figs over Mascarpone and Ricotta Mousse
Topped with Montenegrin Meadow Honey
Ingredients
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
Method
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
Entree
Serves 2
Fresh Figs, Prosciutto and Pine Nut Cream Sauce
Ingredients
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
Method
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
コメント