Recipe for Farfalle with Figs: Autumnal First Course
Farfalle with figs: an autumnal first course with an irresistible mix of sweet and savory flavors. The pasta is combined with a fig cream, cooked ham, and fresh cream. A sprinkle of grated Parmesan completes this refined and quick-to-prepare recipe.
Ingredients
- 350 g Pasta Farfalle type
- 500 g Figs ripe
- 40 g Butter
- 250 g Cream fresh
- 150 g Cooked ham diced
- 1 glass Wine dry white
- 40 g Parmesan cheese grated
- to taste Salt
- to taste Pepper
Instructions
- Carefully peel the figs and place them in a saucepan with the dry white wine. Let it simmer for about 10 minutes over medium heat.
- Pass everything through a vegetable mill to obtain a smooth mixture.
- Bring a pot of salted water to a boil to cook the farfalle.
- Heat the butter in a large pan and pour in the fig mixture. Add the diced cooked ham, season with salt and pepper, and let it cook for about 5 minutes.
- Drain the pasta al dente, transfer it to the pan with the prepared sauce, and toss it in the sauce adding the fresh cream. Mix everything well.
- Sprinkle with grated Parmesan and fresh pepper before serving.
Notes
To add a crunchy touch to the recipe, sprinkle coarsely chopped nuts over each dish before serving. The nuts pair perfectly with the figs and will enrich the texture of the dish.