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The Latest Cookbook Recipes Information
Penne Salad with Fresh Figs, Goat Cheese and Parma Ham
egseah posted a photo:
Made using a recipe from Dīners fin de mois by Cyril Lignac that was originally brought to my attention by a French blog friend...merci!
NOTE: The recipe below uses half of the original ingredient measurement quantities that were listed in the cookbook recipe, which was supposed to serve 4 people...I actually find that this still serves about 4 people...a little goes a long way!
INGREDIENTS:
8 oz. penne pasta
4 fresh figs
2 small goat cheeses (weight/unit size of cheese was not provided, use your judgment/taste)
2 slices of prosciutto (Parma ham)
25 g (about 1 oz.) sliced almonds
4.5 tablespoons extra virgin olive oil
1.5 tablespoons balsamic vinegar (recipe said to use white balsamic vinegar if you could find it, otherwise just regular balsamic vinegar)
1 tablespoon lemon juice
Salt (I forgot to add this in, but found I didn't even need it)
DIRECTIONS:
Cook the penne according to package directions.
While the pasta is cooking, mix together the olive oil, balsamic vinegar, and lemon juice.
Brown the sliced almonds in a pan or toast on a baking pan in the oven for about 10 minutes at 350F until lightly browned.
Slice each fig into thin wedges, and each goat cheese piece into bite sized pieces. Cut or tear each slice of prosciutto into smaller bite sized strips.
Drain the cooked pasta and toss with the olive oil/balsamic vinegar/lemon juice mixture. Allow to cool slightly.
Placed cooled pasta on plates and top with the figs, prosciutto, goat cheese and toasted almonds. Use salt to taste if desired, though you may find it seasoned enough already because of the goat cheese and prosciutto.
Bon appetit!
Penne Salad with Fresh Figs, Goat Cheese and Parma Ham
egseah posted a photo:
Made using a recipe from Dīners fin de mois by Cyril Lignac that was originally brought to my attention by a French blog friend...merci!
NOTE: The recipe below uses half of the original ingredient measurement quantities that were listed in the cookbook recipe, which was supposed to serve 4 people...I actually find that this still serves about 4 people...a little goes a long way!
INGREDIENTS:
8 oz. penne pasta
4 fresh figs
2 small goat cheeses (weight/unit size of cheese was not provided, use your judgment/taste)
2 slices of prosciutto (Parma ham)
25 g (about 1 oz.) sliced almonds
4.5 tablespoons extra virgin olive oil
1.5 tablespoons balsamic vinegar
1 tablespoon lemon juice
Salt (I forgot to add this in, but found I didn't even need it)
DIRECTIONS:
Cook the penne according to package directions.
While the pasta is cooking, mix together the olive oil, balsamic vinegar, and lemon juice.
Brown the sliced almonds in a pan or toast on a baking pan in the oven for about 10 minutes at 350F until lightly browned.
Slice each fig into thin wedges, and each goat cheese piece into smaller bite sized pieces. Cut or tear each slice of prosciutto into smaller bite sized strips.
Drain the cooked pasta and toss with the olive oil/balsamic vinegar/lemon juice mixture. Allow to cool slightly.
Placed cooled pasta on plates and top with the figs, prosciutto, goat cheese and toasted almonds. Use salt to taste if desired, though you may find it seasoned enough already because of the goat cheese and prosciutto.
Bon appetit!
Penne Salad with Fresh Figs, Goat Cheese and Parma Ham
egseah posted a photo:
Made using a recipe from Dīners fin de mois by Cyril Lignac, which was originally brought to my attention by a French blog friend...merci!
NOTE: The recipe below uses half of the original ingredient measurement quantities that were listed in the cookbook recipe, which was supposed to serve 4 people...I actually find that this still serves about 4 people...a little goes a long way!
INGREDIENTS:
8 oz. penne pasta
4 fresh figs
2 small goat cheeses (weight/unit size of cheese was not provided, use your judgment/taste)
2 slices of prosciutto (Parma ham)
25 g (about 1 oz.) sliced almonds
4.5 tablespoons extra virgin olive oil
1.5 tablespoons balsamic vinegar
1 tablespoon lemon juice
Salt (I forgot to add this in, but found I didn't even need it)
DIRECTIONS:
Cook the penne according to package directions.
While the pasta is cooking, mix together the olive oil, balsamic vinegar, and lemon juice.
Brown the sliced almonds in a pan or toast on a baking pan in the oven for about 10 minutes at 350F until lightly browned.
Slice each fig into thin wedges, and each goat cheese piece into bite sized pieces. Cut or tear each slice of prosciutto into smaller bite sized strips.
Drain the cooked pasta and toss with the olive oil/balsamic vinegar/lemon juice mixture. Allow to cool slightly.
Placed cooled pasta on plates and top with the figs, prosciutto, goat cheese and toasted almonds. Use salt to taste if desired, though you may find it seasoned enough already because of the goat cheese and prosciutto.
Bon appetit!
