Taglierini with Purée of Figs

For the taglierini with purée of figs, slice the onion and leek and fry in oil. Finely chop the parsley with the garlic clove. Add the peas, the stock cube, the salt, the parsley with the garlic, the rosemary, the Mostarda purée of figs and the white wine. Cook for 15-20 minutes. In the meantime, cook the pasta. Mix everything and sprinkle with a little grated Parmesan cheese.

Related Recipes:

Port Figs1. caramelize sugar in saucepan. Pour in port wine and cassis. Add cinnamon stick. Make broth quietly over... Carrot and Pea SoupFor the carrot and pea soup, dice the onion, finely chop the garlic, wash and dice the carrot. Cut the leek... Scallops with Lemon Extract and Zucchini RagoutLemon extract: Chop one lemon with peel, remove the peel from the other lemon and also chop the pulp. Scrape... Veal Loin with MorelsSoak morels in lukewarm veal stock for 30 min. Drain in a sieve and squeeze well. Collect the stock. Peel... Refreshing Cream of Pea SoupFor the cream of pea soup, prepare a vegetable soup and bring to a boil. Add the peas. Finely chop mint... TomatencremesuppeFinely dice the bacon. Remove the skin from the onions and chop them. Rinse the tomatoes and dab dry. Remove... Fillet Tips of the Pork with Tagliatelle and Fresh VegetablesMake tagliatelle al dente in salted water with a few drops of oil, drain and cool. Cut both ends of the snow... Turkey CutletsWash the turkey breast, pat dry and trim if necessary, then cut into bite-sized pieces with a sharp knife... Colorful Buckwheat RisottoShorten the green end of the leek so that only a small amount remains. Halve the leek and cut into thin... Pasta with Spicy SugoFor the pasta with spicy sugo, first peel and dice the onions and garlic. Finely chop basil and thyme. Heat 4...