It's finally fig season again! The delicious fruit doesn't just taste good on its ownin saladsimply wonderful, but also proves to be a true miracle ingredient in savory dishes that gives them that certain something. For example, figs also taste very good with pasta, which is why we would like to provide you with suitable recipes for pasta with figs today. We'll also answer the big question for anyone who's never tried figs: Do you eat fresh figs with the peel on?
What can you do with figs?
In principle, you can eat figs like any other fruit - pure, as an ingredient in fruit salad, muesli or yoghurt. But not only that! Even savory dishes get an even better taste thanks to the sweetness of the fruit (Stichwort “Food Pairing”). For example, you can combine figs with goat cheese – a popular classic. Or add the fruits to your leaf salad. The fruit also tastes wonderful with meat such as roast goose, ham or on tarte flambée, making it a versatile product.
Eating figs with or without the peel?
Overall, it's up to you whether you eat the bowl or not. If you eat the fruit raw, this is certainly possible, but you should wash it well beforehand. If you prefer to avoid the peel, it's best to quarter the fig and then simply spoon out the flesh.
Prepare pasta with figs
Now let's move on to our recipe ideas that you should definitely try. Whetherwith ham, tomatoes or bacon with cream sauce. There is sure to be something for every taste!
Recipe for pasta with figs and ham
Let's start with oneSpaghetti recipewith figs. Of course you can also combine any other pasta with figs.
For 2 servings:
- 2 figs, washed and patted dry
- 6 strips of ham (Serranooder Ham)
- 1 spring onion, thinly sliced
- 1 garlic clove, minced
- 140 g Spaghetti
- olive oil
- 125g Stage
- Parmesan
- Pfeffer
Cook the pasta in salted water until al dente. In the meantime, stem and quarter the figs. Heat the olive oil in a pan and fry the onion and garlic for 2 minutes. Add the fig and then toothe cream. Cook 1 minute. Drain the spaghetti and add it to the pan as well. Season with pepper, add the ham and serve the pasta with figs and ham with Parmesan.
Fig dish with tomatoes and goat cheese
Ajuicy pasta saladwith a hint of sweetness. This is what the following recipe for pasta with figs brings you. FromYou've heard goat cheese with figs so many times and now...Would you also like to try fig recipes with goat cheese? The dish is prepared quickly!
For 2 servings:
- 150 g Pasta
For the sauce:
- 300 g Cherry tomatoes
- 60 ml olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp garlic powder
- pepper and salt
To garnish:
- 75 g goat cheese, diced
- 40 g Ham
- 4 figs, quartered
- fresh basil
Heat the olive oil over medium heat and sauté the tomatoes. Once the skin begins to burst, season it with the garlic, pepper and salt. Cook the pasta in salted water until al dente while the tomatoes continue to fry. As soon as they become soft and fall apart, add the vinegar. Drain the pasta, put the pot back on the stove and add the sauce. In the now vacated pan, fry the figs for 2-3 minutes (cut sides down).
Divide the pasta with figs between two plates (place the figs on top of the pasta) and top with the crumbled cheese, ham and basil.
Sweet pasta with figs and poppy seeds – recipe for breakfast or in between
For breakfastyou like to eat something sweet every now and then. For once, skip the muesli and try sweet pasta with figs and poppy seeds instead.
For 3-4 portions:
- 400g pasta
- 110 g poppy seeds, ground
- 4-5 figs, washed, quartered and spooned out
- 45 g coconut sugar + 2 tbsp
- 1/2 tsp cinnamon
- 1 TL Vanilleextrakt
- 2 EL neutrals Öl
- 1 pinch of salt
- 3 tablespoons maple syrup
- grated peel of a large organic orange
Cook the pasta one minute less than directed on the package. Meanwhile, fry the poppy seeds in oil in a small pan for a few minutes until you hear the cracking and smell of the seeds (about 5 minutes). Continue frying for 2 minutes. Remove the pan from the heat and stir in the 45g coconut sugar, cinnamon and vanilla extract. Set the pan aside.
Drain the noodles, return them to the pot and stir in the oil and 2 tablespoons coconut sugar. Cover the pot with the lid and let everything steep for a few minutes. Then add the scooped out pulp and all other ingredients. It is best to serve warm and garnish with the orange peel.
