taste buds of them; he suggested a variety I can't remember the name of for a pasta primavera. A meal had formed - pasta primavera with homemade noodles.
The Herbal Kitchen that E had been eyeing for quite some time and even, apparently, planned for the figs from the get-go. An aside on this book: I have yet to make anything less than excellent from it; these are simple, restaurant-worthy dishes in home kitchen-worthy preps. The figs, though, the figs! I would gladly eat these again, then have even more of them after. Most of the prep can be done an hour or more in advance of eating them, at which point they need only five minutes in a warmed oven, making them perfect for lightening a cooking load.
Warm Figs With Bacon and Goat Cheese
Makes enough for 2 people to devour, but scales well
3 ripe figs
2 pieces bacon
1-2 cloves garlic, minced
rosemary (fresh is better)
lavender (fresh is better)
Preheat oven to 350. Cook bacon in a pan, rendering the fat out and crisping it. When the bacon is crisped, remove and pat dry. Pour of some, but not all, of the bacon grease - keep roughly a tablespoon or so, enough to lightly coat the pan. Add the minced garlic and herbs to the pan, cooking for a few minutes until the garlic is slightly browned; remove from heat. Dice the garlic into small pieces, eating some, then add back to the pan with garlic and mix. Slice each fig in half and, using a spoon or thumb, create a depression in the center of each. Spoon some of the mixture into each of the figs. Five minutes before you want to eat them, add a tiny dollop of goat cheese to each and place in oven for five minutes. Eat immediately.
twice as much semolina flour as egg, by weight
tsp olive oil
First, a note: don't use 100% semolina flour, as we did. 50/50 semolina/all-purpose is probably better. In a small bowl, mix the salt and flour together. Form a divot in the middle. Break the egg yolk with your finger, mix it around a little, then put it in the divot with the tsp olive oil. Mix, lightly, by hand to incorporate the ingredients. It should form a nice dough. Knead, flouring as necessary, for 10 minutes. Place in a bowl and cover to let the gluten rest for 30 minutes.
Prepare a pot of water to boil, with a little salt. Lightly dust a work surface in semolina flour and pull out the rolling pin. Roll the pasta into a thin sheet. No, thinner than that. As thin as you can manage, and then some. Really thin. Doing this by hand is hard. Once rolled, cut into desired shape. Boil for a few minutes, until done. Eat at once.