← Back to Search Results
Italian
Falstaff’s Fig and Prosciutto Penne

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Figs and prosciutto, a classic Italian combination, make a delicious pasta topping. If I could, I would come to your house and feed you a forkful to convince you to make it. It’s really a shame that I’m limited to words on a page, but let me try to describe flavor heaven.

Dried figs simmered with wine and stock take on a delightful, complex flavor with pleasing firmness. The silky-sweet fig sauce is tossed with penne and then accented with luscious prosciutto and crunchy pistachios. Their sweetness is balanced with the piquant bite of pink peppercorn and the salty goodness of Parmesan.

I named this must-try dish for Verdi’s Falstaff because it is based on the rich fruit sauces popular in the Renaissance and Elizabethan eras. It might have even been on the bill of fare at the Garter’s Inn!

Yield: Serves 6

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 6 shallots, sliced
  • 1 cup white wine
  • 16 to 18 dried Calimyrna figs, about 12 ounces, thinly sliced
  • 1½ cups best-quality canned chicken stock
  • 1 pound penne
  • ¼ pound prosciutto di Parma, sliced paper thin
  • ½ cup shaved Parmesan cheese
  • ¼ cup pistachio nuts, coarsely crushed
  • 1 tablespoon whole pink peppercorns

Directions

Heat the butter and oil in a medium sauté pan over medium heat until the butter melts. Sauté the shallots until translucent, about 3 minutes.

Add the wine and figs and simmer until the wine is absorbed and the figs are soft, about 8 minutes. Stir in the stock and simmer, covered, for about 7 minutes.

Remove from heat and let rest, covered, while you prepare the penne according to package directions. Drain and toss with the fig sauce.

Serve the penne topped with the prosciutto, Parmesan, and a sprinkle of pistachio nuts and pink peppercorns.

Notes

You’ll notice that I didn’t add the usual tag line, “Season to taste with salt and pepper.” That’s because the dish gets enough salt from the Parmesan and enough heat from the pink peppercorns.


© 2006 Francine Segan
 

Nutritional Information

Nutrients per serving (% daily value)

658kcal (33%)
170mg (17%)
3mg (5%)
168mcg RAE (6%)
650mg
79mg
23g
14g
5g
80g
63mg (21%)
735mg (31%)
13g (65%)
28g (43%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cook-with-jamie Cook with Jamie
by Jamie Oliver
desserts-4-today Desserts 4 Today
by Abby Dodge
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
martin-yans-china Martin Yan's China
by Martin Yan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?