This is my mum recipe and one of her favourite dish she likes to make for me every time I go back home.
Pasta with green figs, pancetta and wild dill it may sound different and new to your palate but I can guaranty this is just a unique dish you must try.
Very easy to make, you just need a few ingredients:
- figs, when still green and not mature yet
- Italian pancetta (no smoked)
- wild fennel
Short pasta is best for this recipe and trofie could't be better!
For 2 people:
200/240g Trofie pasta
20 green figs
120g Italian pancetta
1 garlic clove
50ml dry white wine
100ml warm water
wild fennel
salt and black pepper
4 tablespoon extra virgin olive oil
Parmigiano reggiano
First of all we need to blanch a bit the green figs. Take a pan with some water, enough to cover the figs. When the water is boiling poor them and boil for a couple of minute. Drain the water and keep the figs on the side.
In a large non-stick pan place the oil and garlic clove over a medium heat.
When the garlic start to get a golden colour add the pancetta into small cubes and some dill. Sauté the pancetta until brown, then add the figs previously washed and cut in half, cook all together for a few minutes.
Add the wine and when this evaporate add the warm water and cover with the lit to allow the fig to be softer and to get all the flavour from the pancetta. Taste for salt and pepper. Cook for around 8/10 minutes or until the water dry. Remove the garlic in the end.
Meantime in a large pan of salty water cook the pasta al dente, leaving it 2 minutes behind the time written on the package.
Drain the pasta, by keeping some of the the cooking water aside, pour into the pan with the sauce, add a few ladles of cooking water and finish cooking by constantly turning the pasta with a wooden spoon over a high temperature.
Add more ladles of water if you need to finish the cooking. Do not dry the pasta but serve creamy with extra black pepper and dill to taste. Don't forget a dash of Parmesan cheese!
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