Lingua: Italiano
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Angel Hair Pasta

with figs and Bonini condiment

Capelli d’angelo saltati con fichi al condimento Bonini

ANGEL HAIR PASTA WITH FIGS AND BONINI CONDIMENT

This recipe has various steps and some should be prepared  in advance of cooking the pasta.  Read through and you will see which needs to be prepared before you cook the pasta.

Ingredients (per 1 person):

For the pasta:

  • 50 g finely  ground semolina durum wheat flour
  • 30 g  egg yolks
  • 1 g  extra virgin olive oil

For the sauce:

  • 15 g  extra virgin olive oil
  • 7   g  BoniniI balsamic condiment  (aged 18 years)
  • 25 g  vine tomatoes
  • 50 g  fresh ripe figs
  • 1 g  red onion
  • salt (to taste)
  • pepper (to taste)
  • 1 g basil
  • 8 g tomato sauce

For the fig mix:

  • 1 g extra virgin olive oil
  • 10 g fresh ripe figs
  • 3 g vegetable broth
  • butter ( to taste on the amount, use some)

For the topping:

  • 10 g fresh ripe figs
  • 1 g chives
  • 5 g smoked ricotta cheese

Make the angel hair pasta by mixing together the flour with the yolks and oil til you obtain a smooth dough., cover with plastic wrap and let rest. Roll out the pasta with a pasta machine, leave to dry on a wooden pastry board so the it acquires a certain nervation, cut in very fine strips, place carefully on a  webbed grill, cutting board or dish cloth  and set aside.

Wash the tomatoes, cut with a cross shape on top , blanch in boiling water for a few seconds  and then cool them in  a bowl of  ice and water.  Peel, cut in forths, eliminate the seeds and cut into cubes.

Peel the red onion and chop finely; wash the figs, peel and cut into cubes.

In a fry pan brown, with a bit of the olive oil, the red onion, the figs , the tomato cubes, the tomapo sauce and the basil. Cook for a minute and add the Bonini balsamic condiment.

Cook the angel hair pasta in abundant salty water , keeping  them “al dente”, drain ( keeping some liquid in the pot ) and put them in the pan with the sauce.  Unite them adding again olive oil and a bit of the cooked pasta water.

Cut the rest of the figs in cubes, brown in a pan with a small amount of butter, blend in a blender and  dissolve them with a bit more olive oil and a bit of vegetable broth.

For the topping: cut the figs  in quarters or so, brown in a pan with a small amount of butter.

Place the angel hair pasta on a plate, pour the fig mix around the pasta and top with slices of ricotta that was passed quickly in the oven, the sliced figs topping and a bit of chives.