Figs' season finally opened

This is a great fresh, grilled pasta recipe that has an intriguing flavor and is perfect to make when fresh figs hit our stores.  

 

1 Pound Dried Spaghetti

1 Red Pepper

1/2 Pound Thinly Sliced Prosciutto

8 Fresh, Ripe Figs

3 Tablespoons Minced Garlic

3 Tablespoons Olive Oil

6 Tablespoons Freshly Grated Parmesan

Ground Pepper

Dash of Salt

Additional Grated Cheese For Serving

Chopped Fresh Parsley For Serving

 

Place the prosciutto over medium heat on the grill and cook about 1 minute per side until it becomes crispy and brown, then set aside.

Place the pepper on the grill and cook until the skin is blistered. Place in a plastic bag. Using two metal skewers, thread the figs on from end to end.

Place on the grill and turning halfway, cook for about 2 to 3 minutes or until the figs begin to brown. Remove from the heat, remove the peel, core and seeds from the pepper, and slice into 1/4 inch slices.

Cut these slices in half.

Cut the prosciutto into thin slices as well.

Coarsely chop the figs.

Cook the spaghetti until it is al dente.

Remove a small cup of the pasta water before draining.

In a small pot, heat the garlic in the oil until sizzling but not browned. Add the pepper strips, prosciutto and remove from the heat.

Drain the pasta, return to the heat and add the prosciutto mixture, chopped figs, herbs and seasonings. Add a little of the pasta water if the mixture seems dry.

 

When everything is hot, fold in the 6 tablespoons of cheese and place in 4 individual bowls.

 

Sprinkle with the parsley, and serve, offering additional cheese if desired.

Serves 4.

 

 

The natural sweetness of figs works really well with gorgonzola cheese, so I stuffed the figs with balls of gorgonzola rolled in chopped toasted walnuts, grilled them, then served them on crisp greens drizzled with a delicious honey balsamic glaze. Your choice of gorgonzola will depend on how strong you prefer this variety of cheese. This dish is elegant and easy, and if you are fortunate to have access to fresh figs is a perfect option for entertaining.

 

8 Fresh Ripe Figs

About 2 Ounces Gorgonzola Cheese (See Note Above)

1/3 Cup Toasted, Finely Chopped Walnuts

2 Tablespoons Olive Oil

 

Fresh Dressed Greens

2 Tablespoons Full Flavored Honey (I Used Chestnut Honey)

1/4 Cup Olive Oil

2 to 3 Tablespoons Balsamic Vinegar

 

Trim off the stem end of the figs, and using a sharp knife cut an X into the top of the fig 3/4 of the way down leaving the bottom of the fig attached. Roll some of the gorgonzola into small balls about 1/2 to 3/4 of an inch in size, then roll the balls into the walnuts gently pressing the walnuts into the cheese balls.

 

Place the figs on a baking sheet, then place a cheese ball into each fig, and gently squeeze the fig to enclose the cheese inside. Brush the figs lightly with a little olive oil and place the figs under a preheated broiler.

Broil until the figs are heated through and the cheese is just beginning to melt. While the figs are grilling, divide the greens on top of each of four plates. Mix together the honey, balsamic, and olive oil.

 

Place the figs on top of the greens and drizzle the figs with a little of the honey, balsamic dressing.

Serve immediately.

Serves 4.