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Farfalle ai fichi

Butterflies with figs
From Difficulty Serves Time
  Easy 45'

Ingredients

  • Farfalle (butterfly-shaped pasta): 400 g. (14.10 oz.)
  • Butter: 40 g. (1.40 oz.)
  • Ripe figs: 500 g. (17.60 oz.)
  • White dry wine: 20 cl. (6.80 fl.oz.)
  • Fresh liquid cream: 25 cl. (8.50 fl.oz.)
  • Cooked ham: 150 g. (5.30 oz.)
  • Parmesan cheese
  • Salt

Preparation

Peel the figs and let them macerate into the wine for about 10 minutes; keep two figs entire for decoration and whip the others.
Pour this mash in a pan with the melted butter and cook for 5 minutes.
Then add the cream and the cooked ham cut into small squares; season to taste with salt.
Boil the farfalle in plenty of salt water, drain and flavour with the figs and ham sauce.
Sprinkle with parmesan and decorate with the two left figs cut into thin slices. Serve at once.
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