Jewish Cookbook > Main Courses > Francine Segan's Fig and Pistachio Penne

Journey through the delicious past and present of our favorite foods with food historian, author and lecturer Francine Segan in her 92Y series—Francine Segan's World of Tasting.

Satiate your appetite for knowledge and learn surprising facts about pie, coffee, Italian desserts and TV dinners. Sample delectable dishes and devour interesting histories. Put your walking shoes on as Francine leads gourmet tours of Tribeca, the East Village and Greenwich Village. Visit pastry and cheese shops, an award-winning bakery, coffee and tea emporiums, a chocolate lover's paradise and much more. Sample many delicious foods and receive useful shopping and cooking tips.

 
"This terrific dish is a real crowd pleaser." Francine Segan
  • 1⁄4 pound (1 stick) unsalted butter
  • 2 tbsp. extra virgin olive oil
  • 6 shallots, sliced
  • 1 cup white wine
  • 16 to 18 dried Calimyrna figs, about 12 ounces, thinly sliced
  • 1 1⁄2 cups vegetable stock
  • 1 lb. penne
  • 1⁄2 cup shaved Parmesan cheese
  • 1⁄4 cup pistachio nuts, coarsely crushed
  • 1 tbsp. whole pink peppercorns

Heat the butter and oil in a medium sauté pan over medium heat until the butter melts. Sauté the shallots until translucent, about 3 minutes. Add the wine and figs and simmer until the wine is absorbed and the figs are soft, about 8 minutes. Stir in the stock and pink peppercorns and simmer, covered, for about 7 minutes. Remove from heat and let rest, covered, while you prepare the penne.

Cook the penne according to package directions. Drain and toss with the fig sauce. Serve the penne topped with Parmesan, and a sprinkle of pistachio nuts and peppercorns.

Serves 6.