@Mothertrucker here are a couple of easy recipes that are both very good:
Giada's Fig and Proscuitto Pasta:
Sauce:
1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered
1/2 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (4 ounces) goat cheese, at room temperature, crumbled
1/2 cup (4 ounces) mascarpone cheese, at room temperature
Zest of 1 large lemon
Four 1/4-inch-thick slices prosciutto (baked 10 minutes at 400 and sprinkle over finished dish)
Sauce:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy. Top with the crumbled prosciutto and serve.
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This one is from poster surfk:
Nothing too complicated to the recipe. Make or boil up a quality pasta (fettuccine or thin spaghetti will do) in a pot of salted water.
Use a real and bit saltier than average (if given a choice as different brands are cured differently) prosciutto. You want it to have good flavor and bit more saltiness to balance the sweetness of the figs.
Chop the figs and prosciutto together.
Lightly saute them in some olive oil along with some chopped onion and fresh garlic. Just lightly saute it all but don't over-cook or cook it to death. You want it all warmed but not necessarily crunchy. And over-cooking on the stove top will generally make the figs tougher or chewier (as opposed to a slow bake when baking a fig pie, for instance).
Add some flaked red pepper, toasted PINE nuts, black pepper once cooked.
Toss drained pasta into fig-prosciutto mix. (Always keep a cup or so of that hot pasta water as a reserve for tweaking the consistency of the finished dish)
Transfer to pasta serving bowl, add some sprigs of fresh flat leaf Italian parsley to the top and grate a generous amount of Pecorino Romano cheese on top (have some more available as a diner might want to add more to their own serving).
Tip: Add enough oil to the pan according to how much pasta and fig-prosciutto mix you plan to make.
If its a bit dry once in the pasta serving bowl, don't just add more olive oil. Drizzle some more atop and ladle a half-cup or so of the hot starchy pasta water (used in boiling pasta).
Its a dish that can be whipped up in minutes and seems so gourmet. The balance between the sweetness of the figs and saltiness of the prosciutto is yummy.
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