Joe Triv­elli’s Ri­ga­toni with Figs Al Fichi

Irish Examiner - Weekend - - Food -

This sounds like an un­usual pair­ing but ac­tu­ally the faintly spicy figs with the rich cured meat is a de­li­cious com­bi­na­tion. Put a large pan of salted wa­ter on to heat. You can start cook­ing the pasta as soon as it boils as the sauce is that quick to make.

Fry the guan­ciale or pancetta in a large pan with a ta­ble­spoon of olive oil. When it is nice and crispy, and most of the fat has melted, add the thyme and figs and toss quickly.

Drain the pasta, re­serv­ing a cup of the cook­ing liq­uid. Add the pasta to the other pan and toss every­thing to­gether, adding the cheese and us­ing the cook­ing wa­ter to emul­sify the sauce as nec­es­sary. Add a good grind of pep­per and salt to taste. Serve with more cheese for grat­ing at the ta­ble. From Joe Triv­elli’s The Modern Ital­ian Cook pub­lished by Seven Di­als ■

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