When Nicky returned from fig picking with over four kilos of fresh Istrian figs I knew they wouldn’t keep and I would have to come up with some fig recipes quickly. Using basically the same ingredients, the first – a simple fig sauce – is great to spice up left-over meat; the second – figs with pancetta – made a delicious pasta dish. Both included local Istrian baburi (a variety of red pepper) as they are in season at the same time.
Fig sauce
I concocted this sauce in double-quick time to go over some left-over cooked BBQ meat intended for that evening, instead of the tomato sauce I’d planned. It made a delicious sweet-sour combination that complemented the wood-cooked meats perfectly.
Serves 2
Ingredients
- 6-8 fresh figs, quartered
- 1 small onion , chopped
- ½ red pepper, chopped
- 1 clove of garlic, crushed
- 1 tbsp balsamic vinegar
- White wine (optional)
- 1 tbsp fresh sage, chopped
- Olive oil
- Salt & pepper
Method
- Fry the onions and garlic in the oil until they start to soften (about 5 mins). Add the red pepper and continue frying for a few minutes.
- Add the figs and stir until heated through – don’t overcook or they’ll go to mush.
- Pour over the balsamic vinegar, add the sage and season with salt and pepper. If the sauce seems too thick, add a little white wine.
- Chop up the pre-cooked meat in hunks and add to the pan to heat through for a few minutes.
Fig and pancetta pasta
This attractive, tasty and simple pasta dish uses basically the same fig sauce I concocted for using up left-over pre-cooked meat. The key addition is pancetta, a salty cured bacon which contrasts perfectly with the sweetness of the figs.
Serves 2
Ingredients
- 6-8 figs, quartered
- 150 g block of pancetta, cut into small slices
- 1/2 red pepper, chopped
- 1 clove garlic, crushed
- White wine
- Olive oil
- 1 tbsp fresh herbs (e.g. oregano & thyme make a good combination)
- 200 g pasta shapes (we used small pasta shells (lumachie))
- Parmesan cheese, freshly grated (optional)
Method
- Fry the pancetta in the oil until it starts to crisp. Remove from the pan.
- Add the onions and garlic, and fry until starting to soften (about 5 mins.). Add the red pepper and fry for a further few minutes.
- Add the figs and heat through for a few minutes. Don’t overcook at this point or they’ll go to mush.
- Pour in white wine and a little water, and simmer for a few minutes. (The sauce should not be too liquid & not to thick ….!).
- Add the pancetta back to the pan.
- Meanwhile, cook the pasta. Drain and rinse, and then stir in the fig mixture.
- If using parmesan, add a little to the pasta, stir and serve immediately, sprinkled with the remaining cheese.