Fresh Fig And Prosciutto Pasta Sauce Food

FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE

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.

FRESH FIG AND PROSCIUTTO PASTA SAUCE

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

FARFALLE WITH FRESH FIGS AND PROSCIUTTO

Steps:

• Start by thinly slicing the prosciutto into strips. Reserve.
• In a large sauté pan, over medium heat, heat the olive oil and melt the butter. Sauté the fig slices until slightly browned, about 2 minutes, and season with salt and pepper. Then, add the heavy cream and lemon juice and once it starts boiling, lower the heat to medium-low and continue cooking until slightly thickened and the figs begin to break down, about 4 minutes. Keep warm while you cook the pasta.
• Place a large pot of lightly salted water on to boil. Cook the pasta according to package instructions, until it is "al dente". Drain, reserving about 1/2 cup of pasta water, and transfer the pasta to the sauté pan with the creamy sauce.
• Toss the pasta with the sauce and transfer to a serving dish. Top with halved (or quartered) fresh figs and prosciutto. Finish off with toasted pine nuts and a sprinkle of chopped parsley.
• Serve immediately with extra Parmigiano Reggiano at the table.