Fig and Prosciutto Penne

Tomatoes, a New World food, were not introduced into Europe until after Columbus. At first they were thought to be poisonous and used only as decorative plants. Later tomatoes were made into a sauce for roast meats, but not eaten with pasta until the 1800s.

During the Renaissance, pasta was served with sweet sauces like this unforgettable blend of figs and prosciutto, two ingredients from Verdi’s beloved Parma region of Italy.

Heat the butter and oil in a medium sauté pan over medium heat until the butter melts. Sauté the onion until translucent, about 3 minutes. 

Add the wine and figs and simmer until the wine is absorbed and the figs soft, about 8 minutes.   Stir in the stock and pink peppercorns and simmer, covered, for about 7 minutes. 

Remove from heat and let rest, covered, while you prepare the penne.

Cook the penne according to package directions.  Drain and toss with the fig sauce. 

Serve the penne topped with Parmesan, prosciutto, and a sprinkle of peppercorns.



Note: You’ll notice that I didn’t add the usual tag line, “Season to taste with salt and pepper. ” That’s because the dish gets enough salt from the Parmesan and enough heat from the pink peppercorns.

© Francine Segan, Opera Lovers Cookbook (Stewart,Tabori & Chang, 2006)