Foodie Friday: Tagliolini with Figs & Serrano Ham

figtagliolini(Serves 4 as a starter)

Ingredients:
140g fresh figs, cut into wedges
70g Spanish Serrano ham slices, torn into bite-size pieces
1 tbsp fresh rosemary, leaves picked and roughly chopped
Zest and juice of 2 lemons
3 tbsp olive oil
300g fresh egg tagliolini pasta
2 tbsp mascarpone

Method:
1. Preheat the oven to 200C, fan 180C, gas 6. In a large bowl, gently combine the figs, ham, rosemary, lemon zest and 1 tbsp of the olive oil. Tip into a baking tray and roast in the oven for 10 minutes.
2. Meanwhile, bring a large pan of water to the boil. Add the pasta and cook for 3-4 minutes until al dente. Drain and return to the pan. Stir through the lemon juice and remaining olive oil, then fold through most of the fig mixture.
3. Season with freshly ground black pepper and serve garnished with the remaining fig mixture and a dollop of mascarpone.

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