FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
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Ramailo sansar
[email protected]This dish is perfect for a romantic dinner.
Samuel Acquah
[email protected]This is the best pasta dish I've ever had.
Abbie Griffith
[email protected]This dish is so easy to make.
Ursula Psion
[email protected]I love the combination of flavors in this dish.
Liana Coombs
[email protected]This dish is a great way to impress your guests.
Ann Murphy
[email protected]I've made this dish several times and it's always a hit.
Raj Jaan
[email protected]This is one of my favorite pasta dishes.
Riaz Alie
[email protected]I would definitely recommend this dish to others.
Waqar Brothers
[email protected]This dish is perfect for a special occasion.
Jefferson Perkins
[email protected]This dish is a bit time-consuming to make, but it's worth it.
Erum Niaz
[email protected]I made a few substitutions and it still turned out great.
Ariel Murray
[email protected]I followed the recipe exactly and it turned out perfectly.
lol man
[email protected]The fettuccine is the perfect pasta for this dish.
Ankunda Aisha
[email protected]The prosciutto and goat cheese add a nice salty and tangy flavor to the dish.
ZK Pathan
[email protected]This dish is a great way to use up summer figs.
Hasifa muwanguzi
[email protected]I'm not usually a fan of figs, but I loved them in this dish.
Mira Rani
[email protected]I made this dish for a dinner party and it was a huge hit!
Ivan Prentup
[email protected]This dish was absolutely incredible! The combination of flavors and textures was perfect. The figs were sweet and juicy, the prosciutto was salty and crispy, and the goat cheese was creamy and tangy. The fettuccine was cooked perfectly al dente and t