• Ingredients: 35
  • Serves: 2

Perciatelli with prosciutto, wilted radicchio, blue cheese, and dried figs with olive oil, thinly sliced radicchio, thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips, sliced stemmed dried black mission figs, crumbled blue cheese , divided, chopped fresh italian parsley, divided.

Ingredients

  • 3 tbsps. olive oil
  • 4 cups thinly sliced radicchio
  • 4 oz. thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
  • 3/4 cup sliced stemmed dried black Mission figs
  • 3/4 cup crumbled blue cheese , divided
  • 1/4 cup chopped fresh Italian parsley, divided

For crêpes

  • 7/8 cup flour
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 3 eggs
  • 1 tsp. grated lemon rind
  • 2 tbsps. cognac
  • 2 tbsps. melted butter
  • 1 1/2 cups milk

For filling

For topping

  • 1 cup pecan halves, toasted lightly and cooled

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Step 2 Heat oil in large nonstick skillet over medium-high heat. Add radicchio, prosciutto, and figs; sauté until radicchio is just wilted, about 2 minutes.

    For this step you will need

  3. Step 3 Add mixture to pasta. Add half of blue cheese and half of parsley. Season pasta lightly with salt and generously with pepper; toss gently.

    For this step you will need

Nutrition information

Calories 974 Carbohydrates 101 g (34%)
Fat 43 g (67%) Protein 45 g (89%)
Saturated Fat 15 g (77%) Sodium 2,350 mg (98%)
Polyunsaturated Fat 4 g Fiber 6 g (25%)
Monounsaturated Fat 22 g Cholesterol 82 mg (27%)