This years fig season in my garden has started.
The last couple of weeks I admired the amount of figs my small tree has on. I was looking forward to eat some end of this month, when they usually are ripe. This morning I was out picking some of my tomatoes and took a look at the fig tree.
I went inside to get a bigger bowl and a knife then did my first harvest of the season.
Giving some of them to my neighbor was a good idea. She loves figs and can look upon the tree from her balcony.
Recipe for 1:
120 g spaghetti
3 tbsp olive oil
1 stalk rosemary
1/2 red chili
3 garlic cloves
4 ripe figs
35 g pine nuts
150 ml sparkling wine
Salt, pepper, Piri Piri seasoning
25 g Parmesan cheese
Cook the spaghetti. I used tricolore pasta. Chop the figs in big chunks and chop garlic and chili. Take the rosemary off the stem.
Put all of it in a pan with heated olive oil. Sauté until the figs are soft and mushy. Add the sparkling wine and the seasoning.
In with the pine nuts and the Parmesan.
