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Falstaff’s Fig and Prosciutto Penne

Falstaff’s Fig and Prosciutto Penne Recipe

  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 6 shallots, sliced
  • 1 cup white wine
  • 16 to 18 dried Calimyrna figs, about 12 ounces, thinly sliced
  • 1½ cups best-quality canned chicken stock
  • 1 pound penne
  • ¼ pound prosciutto di Parma, sliced paper thin
  • ½ cup shaved Parmesan cheese
  • ¼ cup pistachio nuts, coarsely crushed
  • 1 tablespoon whole pink peppercorns
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 658kcal (33%)
Total Fat 28g (43%)
Saturated Fat 13g (65%)
Cholesterol 63mg (21%)
Total Carbohydrate 80g
Dietary Fiber 5g
Sugars 14g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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