Fig butterflies
Instructions
In a pan put the peeled figs with wine; season for 10 minutes then puree in Blender.
Bring to boil water for cooking pasta.
In a large skillet heat the butter, add the past fig, ham, salt and pepper and cook for 5 minutes, stirring with a wooden spoon.
Drain the pasta al dente, make it jump into the pan with the sauce and cream, pepper, sprinkle with the Parmesan.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 500 g of ripe figs
- 40 g of butter
- 250 g of fresh cream
- 150 g of diced cooked ham
- 1 glass dry white wine
- 40 g of grated parmesan cheese
- Salt
- Pepper