Lingine with Figs, Cream and Chilli

Ben O'Donoghue

Ingredients:

  • 320gm fresh egg pasta
  • 6 over ripe black figs
  • 4 long red chillies grilled, peeled and deseeded
  • 1/2 bunch of purple basil
  • 1/2 bunch of green sweet basil
  • 1 clove of garlic finely sliced
  • Pinch of dried chilli
  • 2-3 tablespoons of extra virgin olive oil
  • 1/2 cup of double cream
  • 200gm block of Parmesan cheese to shave
  • Cracked black pepper
  • Salt
  • 1 lemon

Method:

1. Bring ample amounts of water to the boil and season with salt to cook the pasta
2. While the water boils, remove the stem from the fig and chop into quarters and then into eights.
3. Gently heat the oil in a heavy bottomed pan. Add the garlic and lightly fry until sticky and just golden. Add a pinch of dried chilli and the chopped fig. Gently fry for about 1-2 minutes.
4. Add the cream and lower the heat and just simmer. Season with salt. Pepper and a squeeze of lemon. Add a few of each of the different basil leaves.
5. Drain the pasta of all its water and add to the sauce. Toss to combine and coat the pasta. Correct the seasoning and divide between four bowls.
6. Garnish with strips of the grilled chilli basil leaves and shavings of Parmesan cheese.

Our friends at Wine Selectors suggest pairing this dish with a Wicks Estate Sauvignon Blanc 2019, Tomich Woodside Vineyard Grüner Veltliner 2018

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!