stories, pictures, and recipes from the restaurant kitchen and the home kitchen of chef Mickey Kitterman
Monday, August 20, 2012
One small upside to our strange weather this year is a bumper fig harvest. Usually the local figs become ripe in late summer early fall-often in October. But this year the fig bushes didn't die down over the winter, so they have been producing earlier and more abundantly. Here are some from my friend Ardel's farm.
For a special at the restaurant one night last week, we tossed the figs with some fettucini, proscuitto, capers, and sweet peppers for a special. The salty proscuitto and briny capers were a delicious compliment to the sweet juicy figs. While it might seem a little strange to add fresh fruit to your pasta, it was the perfect vehicle to carry this mix of savory and sweet.