Falstaff’s Fig and Prosciutto Penne Recipe

Falstaff’s Fig and Prosciutto Penne Recipe

  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 6 shallots, sliced
  • 1 cup white wine
  • 16 to 18 dried Calimyrna figs, about 12 ounces, thinly sliced
  • 1½ cups best-quality canned chicken stock
  • 1 pound penne
  • ¼ pound prosciutto di Parma, sliced paper thin
  • ½ cup shaved Parmesan cheese
  • ¼ cup pistachio nuts, coarsely crushed
  • 1 tablespoon whole pink peppercorns
  1. Heat the butter and oil in a medium sauté pan over medium heat until the butter melts. Sauté the shallots until translucent, about 3 minutes.
  2. Add the wine and figs and simmer until the wine is absorbed and the figs are soft, about 8 minutes. Stir in the stock and simmer, covered, for about 7 minutes.
  3. Remove from heat and let rest, covered, while you prepare the penne according to package directions. Drain and toss with the fig sauce.
  4. Serve the penne topped with the prosciutto, Parmesan, and a sprinkle of pistachio nuts and pink peppercorns.
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