Sweet Fig Tagliatelle Recipe
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Red onion / thinly sliced
Mushrooms / sliced
Feta cheese ( or mozzarella )
Figs / torn and broken into bite sizes.
Extra virgin olive oil
Salt n' Pepper
How to make Sweet Fig Tagliatelle
During my recent trip to Tokyo the boyfriend and I managed to hit quite a few restaurants in town, ranging from the usual yummy soba places to the oh-so-posh Kozue. Surprisingly, one dish that impressed us most came from 'Salt', a restaurant opened recently by the Australian chef Luke Mangan. The dish was a wonderful combination of cod, wrapped in pancetta, served with a fig, and drizzled in a light vanilla sauce. The salty taste of the pancetta mixed with the gentle sweetness of the fig was just so divine I immediately bought myself a box of figs as soon as I arrived home, back in London. This is the simple dish I came up with as my answer to that delicious cod. I know, it's nowhere near as fancy, but it sure is tasty! ;)
Sprinkle some salt and olive oil into a pan of boiling water and add the tagliatelle.
Drizzle some olive oil into a frying pan and start caramelising the onion on low heat. Add a small sprinkle of sugar as the onion softens, stir through till the sugar melts, then add the sliced mushrooms. As soon as the mushroom is cooked, take the pan off the heat.
Once the pasta is cooked, drain it quickly then put it back into the warm pan. Add a dollop pesto, a light drizzle of extra virgin of olive oil, balsamic vinegar and season it all with a little salt and pepper. Stir it through then add the mushrooms, onion and the figs.
Serve the whole thing on a warm plate, topped with some feta cheese.
It important that you work quickly in mixing the ingredients in step 3, as the heat of the warm pasta softens the figs and brings out that delicate sweetness in the fruit.
It is best to start with both the cheese and the fig at room temperature, as cheese tastes better that way and less heat will be needed to warm up the figs.