ANGEL HAIR WITH FIGS AND BONINI CONDIMENT

Ingredients (per person):

For the pasta:

50 g durum wheat flour, finely ground
30 g egg yolk
1 g Extra Virgin olive oil

For the sauce:

15 g Extra Virgin olive oil
7 g Bonini Condiment affinato (aged 18 years)
25 g round tomatoes on the vine
50 g fresh figs
1 g red onion
1 g basil
8 g tomato preserve
Salt and pepper, as needed

For the fig purée:

1 g Extra Virgin olive oil
10 g fresh figs
3 g vegetable stock
Butter, as needed

For the garnish:

10 g fresh figs
1 g chives
5 g smoked ricotta

To make angel hair, knead the flour with the egg yolks and the olive oil until the mix has turned into a smooth paste. Cover it with plastic wrap and let it rest. Put the dough through the pasta machine to sheet and cut it into angel hair. Let the pasta dry on a wooden board until it acquires a certain dryness, then cut the right length and let the angel hair rest on a grid, or kitchen towel, or wooden board.

Wash the tomatoes, make a cross-shaped cut in the skin, blanche them briefly in boiling water and cool them in a bowl of water and ice cubes. Peel them, cut them into four slices, remove the seeds and dice the pulp.

Peel and finely chop the red onion; wash, peel and dice the figs.

Sauté the red onion in a large pan, with a small quantity of olive oil. Add the figs, the tomato dice and preserve, the basil; cook for one minute and dress with the Bonini Condiment.

Cook the angel hair in abundant salted water until al dente. Drain, reserving some of the cooking water, and pour the pasta in the pan with the sauce. Mix the pasta and the sauce, adding some more extra virgin olive oil and some of the cooking water.

Dice the figs you have reserved for the purée, sauté them with butter, put them through the blender and dissolve them in a pan with extra virgin olive oil and vegetable stock.

For the garnish, slice the figs and sauté them with a small quantity of butter.

Arrange the angel hair on the plates, pour the purée around the pasta, and garnish with the thinly sliced smoked ricotta, the fig slices and the chives.