FRESH FIG AND PROSCIUTTO PASTA SAUCE
A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.
Provided by hungryinottawa
Categories Creamy Pasta Sauce
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.n
- Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.n
- Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.n
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.5 g, Cholesterol 29.5 mg, Fat 10.6 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.8 g, Sodium 592.1 mg, Sugar 15.1 g
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.
PROSCIUTTO, FIG AND PARMESAN ROLLS
This quick and easy appetizer is also incredibly elegant. Just wrap a ribbon of prosciutto around a wafer of Parmesan cheese nestled against a sliver of dried fig, and drizzle with olive or truffle oil.
Provided by Mark Bittman
Categories quick, appetizer
Time 20m
Yield 20 rolls
Number Of Ingredients 4
Steps:
- Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
- Serve within 2 hours, drizzling truffle or olive oil on top just before serving.
FIGS AND PROSCIUTTO
Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
- Sprinkle the Parmesan shavings over prosciutto and figs.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 9 g
FRESH FIG AND PROSCIUTTO PASTA SAUCE
A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.
Provided by hungryinottawa
Categories Creamy Pasta Sauce
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.n
- Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.n
- Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.n
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.5 g, Cholesterol 29.5 mg, Fat 10.6 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.8 g, Sodium 592.1 mg, Sugar 15.1 g
FRESH FIG AND PROSCIUTTO SANDWICH
An adopted recipe! Two of my favorite foods - figs and prosciutto. Note by the original chef "I just love this bountiful sandwich it is equally good cold--just eliminate the baking. Recipe adapted from: The Silver Palate Good Times Cookbook"
Provided by Elly in Canada
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Scoop out a bit of bread from the centre of the bread halves.
- Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
- Arrange the prosciutto evenly over the bottom half of the bread.
- Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
- Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
- Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Nutrition Facts : Calories 780.6, Fat 46.8, SaturatedFat 15.1, Cholesterol 42.5, Sodium 1482.8, Carbohydrate 68.2, Fiber 4.7, Sugar 6.8, Protein 22.6
FIG AND PROSCIUTTO SANDWICHES
These open-face sandwiches of fig and prosciutto are layered with dollops of mascarpone cheese and mint leaves. You can substitute cream cheese if you can't find mascarpone.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 5
Steps:
- Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.
- Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.
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