| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 200 |
g |
Fadelini pasta |
| 4 |
|
Ripe figs |
| 8 |
sl |
Speciality bacon |
| 4 |
oz |
Dolcelatte or mild gorgonzola |
| 150 |
ml |
Double cream |
| 1/2 |
|
Clove garlic; finely diced |
| 1/2 |
|
Shallot; finely diced |
| 75 |
ml |
White wine |
|
|
Fresh basil to garnish |
INSTRUCTIONS
Place the pasta in boiling, salted and oiled water for about 8 minutes.
Drain and season. To make the sauce, sweat the shallot and garlic then add
the wine, cheese and cream. Season well, then cook for a while until the
cheese is melted.
Wrap the figs in the bacon and hold with a few cocktail sticks, then roast
in a hot oven for about 4 minutes until golden brown.
Place the pasta in a serving dish with the sauce poured over and the figs
on top.
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