If figs are not ripening

 Eat them green:  If all else fails, you could try one of the many recipes for green figs.  

In Italy, green figs are added to frittatas and served on pasta. 

We particularly like this recipe for unripe figs and fettuccine, which is adapted from the Italian version online here.

1 lb. fresh fettuccine pasta
 1 medium onion, cut into a small dice
 ¾ pound unripe figs, rinsed and diced
 4 oz pancetta, cut into a small dice
 Pinch of hot pepper flakes
 ½ cup of dry white wine
 Olive Oil
 Salt
 Grated Parmesan Cheese

Recipe update: After trying this recipe according to the original instructions, which didn’t require that the figs be boiled and squeezed first, and then trying it by softening the figs by boiling, we have decided we prefer the latter preparation, as shown below.

- In a small saucepan, boil figs until slightly soft, rinse and squeeze out excess water. 

Cut the figs into small pieces. 

Heat enough olive oil to generously coat the bottom of a large frying pan.  

Add the onions and sauté over medium heat until translucent, then add the pancetta and sauté for another two minutes.  

Add figs to the pancetta and onions and sauté until the pancetta begins to crisp.  

Add the white wine to the pan and cook until the alcohol has evaporated. 

Then, add salt and hot pepper flakes to taste.  

Add half a cup of water and cook for 15 to 20 minutes, until the figs are soft and brown.   

Cook the pasta in salted boiling water, and when it is al dente, drain it, reserving half a cup of the starchy cooking water.  

Add the fettuccine to the frying pan, along with the reserved pasta water and toss in some grated parmesan.  

Stir together to coat the pasta in the fig sauce, and serve hot, topped with additional cheese.     

Buon Appetito!

Pasta e lenticchie (Angelina's Pasta and Lentils) - Memorie di Angelina

Ingredients

Serves 4-6

To cook the lentils:

• 250g (8 oz) lentils/ brown lentils, soaked overnight
• 1-2 cloves of garlic, slightly crushed and peeled
• olive oil
• A bay leaf
• salt

For the sautéed onions:

• 1 medium onion, thinly sliced cross-wise
• 1-2 cloves garlic
• Salt
• Olive oil

For the pasta:

• 250g (8 oz) linguini, broken into short lengths, or other short pasta (see Notes)
• salt

Directions

Simmer the lentils, partially covered, in enough water to cover them by at least 3cm/1 inch, along with a clove or two of garlic, a drizzle of olive oil and a pinch of salt, until fully tender.

Top up with more water occasionally as needed to keep things moist. Stir every so often and as the lentils soften, smash a few against the side of the pot. Ultimately, the lentils should have absorbed most, but not all, liquid, making a kind of lentil stew.

When the lentils are almost tender, gently sauté the sliced onions in olive oil, until they are very soft and translucent, adding a few drops of water from time to time to avoid browning. Season with a small pinch of salt as you go. Add the sautéed onions to the simmering lentils.

When your lentils and onions are done, cook the pasta in abundant, well-salted water.

When the pasta is slightly undercooked, drain and add it to the pot with the lentils, along with a good ladleful of the pasta cooking water. Mix well, and adjust for seasoning. Turn off the heat.

Let the lentils, onions and pasta mixture rest, covered, for at least an hour. In fact, it tastes even better when you make it in the morning for an evening meal or the day before.

To serve, add a ladleful of water and re-heat gently until pleasantly warm but not scalding hot. If the pasta is too dry for your taste, add more water to loosen it.

Pasta e lenticchie (Angelina's Pasta and Lentils) - Memorie di Angelina