Pasta with dolcelatte and figs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Fadelini pasta |
| 4 | Ripe figs | |
| 8 | slices | Speciality bacon |
| 4 | ounces | Dolcelatte or mild gorgonzola |
| 150 | millilitres | Double cream |
| ½ | Clove garlic; finely diced | |
| ½ | Shallot; finely diced | |
| 75 | millilitres | White wine |
| Fresh basil to garnish | ||
Directions
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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