I am a foodie. No surprise in that statement. I am becoming more aware of how the food world works in most everything I do. The books, magazines and blogs that I digest are food related. My Saturdays are filled with the Farmer’s Market and the occasional food festival.
This past week I have been transported to Provence via Elizabeth Bard’s latest book A Picnic in Provence. It is a memoir of an American and her French husband and new son relocating from Paris to a small town in the Provence region. Every season is marked by food and the beauty of learning about food. She had the opportunity to pick saffron, truffles and figs. I got caught up in the gloriously slow pace and rhythm of her day and the preparation of the meals.
At the end of her story she intends to plant a fig tree commemorating the occasion of her becoming a French citizen. Since figs are in season in Portland at the moment and to feel a connection to France and the slow life, this fig spaghetti dish was born.
So what are you reading this summer?
Fig and Green Bean Spaghetti
In this recipe and many others I use a “basket” as a measurement of fruit and sometimes vegetables. At the farmers market, many fruits and vegetables are sold in the cardboard green boxes/baskets that you would associate with strawberries. A basket usually contains roughly 2 cups. I purposely did not add any herbs to this dish because I wanted the prosciutto to stand out. This is a fun medley of both flavors and textures. If you feel the need for a herb, I would suggest rosemary and of course salt and pepper.
1 package of spaghetti
3 tablespoons of olive oil
1 1/2 pounds of green beans
1 basket of figs
1- 3 oz. package of Proscutta
1/2 cup Parmesan/Romano & Asiago Cheese mix
1/2 a basket of cherry tomatoes sliced in half
- Cook the spaghetti per the instructions on the package
- Snap the green beans and steam them
- Slice the figs. Put a pan on the stove and turn it to medium high heat. Add a 1/2 tablespoon of olive oil. When the olive oil is hot add the figs, cut side face down. Cook for five minutes and then remove from heat and turn the stove off.
- Once you drained the spaghetti, insert it into a large serving bowl.
- First add the 3 tablespoons of olive oil and toss the spaghetti.
- Add the rest of the ingredients. Remember to cut the proscciuto into 2 inch pieces roughly.