FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
- Cut the pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking.
- Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl.
- For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.
- Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.
- Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
- Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
- Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.
MADEIRA SAUCE
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
Provided by diner524
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Nutrition Facts : Calories 127, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 279.3, Carbohydrate 6.7, Fiber 0.9, Sugar 2, Protein 1.6
FIG-RICOTTA CAKE
Texture is moist and slightly dense, and taste is sweet, buttery, and rich.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
- Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
- Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g
HONEY, BALSAMIC & ROSEMARY ROASTED FIGS
These roasted figs are brimming with sweet-and-savory flavors. The final dish tastes like a less sweet, chunkier version of fig jam but also delivers savory depth, thanks to the rosemary and salt. Add these roasted figs atop yogurt, ice cream, toast or even grilled pork or chicken.
Provided by Ivy Odom
Categories Healthy Fig Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
- Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
- Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.
Nutrition Facts : Calories 175 calories, Carbohydrate 36 g, Fat 4 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g, Sodium 324 mg, Sugar 32 g
ROASTED FIGS WITH FRESH RICOTTA
Steps:
- Preheat the oven to 400 degrees F.
- Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
- Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
- Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!
RICOTTA, FIG & PROSCIUTTO CROSTINI
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
- Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.
Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
FIGS POACHED IN MADEIRA WITH CREAM CHEESE & RICOTTA SAUCE
This is something I created when our local supermarket has beautiful figs from Turkey on sale. While the figs are poaching you can prepare the sauce. This make four servings.
Provided by Dan-Amer 1
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan place the figs so that they are all standing upright. Sprinkle the figs with the sugar and the cinnamon. Add enough of the Madeira so that it comes about half way up the sides of the figs. Place the pan, covered, over low heat and poach for 40 minutes. Remove the figs from the pan, then return the pan to the stove and on high heat boil down the liquid in the pan until it has thickened somewhat and is glossy-this should take about 10 minutes or so. Pour the reduced liquid over the figs and store them in a covered flat-bottomed storage container in your refrigerator until they are chilled. Meanwhile prepare the sauce.
- Sauce: In your food processor blend the cream cheese, Ricotta cheese, tsp cinnamon, and 4 TBS sugar until well-blended. Store this in the refrigerator until ready to use.
- Final Preparation: Place 3 figs in each serving dish, spoon some of the liquid in which they have been stored over them, then top with some of the cheese mixture.
Nutrition Facts : Calories 390.6, Fat 14.2, SaturatedFat 8.7, Cholesterol 45.7, Sodium 110, Carbohydrate 64.5, Fiber 6.2, Sugar 56.5, Protein 6.8
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