Cooking with Farm Fresh Ingredients
As I cruise through the produce section at my local market I often think, “Wow, those strawberries look great, but is there anything beyond shortcake to make?”
Summer brings us some delicious varieties of fruits and vegetables, but what can you make with nature’s bounty?
Epicurious has a recipe section with ideas for all those farm fresh ingredients you are encountering at the market. From corn, berries and summer squash Epicurious gives you ideas for desserts, sides, breakfast and more. How about a main course using figs:
Egg Fettuccine with Figs, Rosemary and Pancetta
ingredients
3 slices firm white sandwich bread
3 tablespoons olive oil
6 oz sliced pancetta, finely chopped
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary, or to taste
1/4 cup dry white wine
1/2 cup chicken broth
3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice, or to taste
3/4 lb dried egg fettuccineAccompaniment: freshly grated ParmesanPreparation
Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.
Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and crisp, about 5 minutes. Transfer to a plate to cool.
Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.
Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.
Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
Serve pasta topped with bread crumbs and remaining pancetta.
Gourmet, August 2001
Summer will be ending within just about 8 weeks or probably less, so take advantage of Summer’s harvest and get out of your culinary rut.
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