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.
