Thursday, October 9, 2008

Flub: Fresh Fettuccine with Figs and Gorgonzola



This one wasn't quite the winner I had hoped. In my daydreams, I envisioned a sharp blue cheese bite, countered by the sweetness of tender figs. But maybe last night I didn't have the emotional energy to give this dish the love it needed. The concept is a good one, but the balance of cheese-to-bechamel was off, so the gorgonzola flavor didn't come through enough. Try it yourself—add more cheese.

The fresh fettuccine from Hudson Valley Farmhouse at the Union Square market was delicate and perfect. I will make my own pasta one day, but this is the best I've found for now.

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5 comments:

shiv said...

it sounds delightful, despite your reservations. We've got a whole winter ahead of us--let's keep trying!

(also, it LOOKS absolutely delish).

The P & A Food Chronicles said...

that looks like a good combo

Maryann said...

This looks mad good!! OMG! Great job!

Rebecca said...

Still pretty! Love the greens with the cheese & figs. We don't have anywhere here that sells fresh pasta (the horror!) and I've been trying to make it myself. Any good recipes? Someday I would love to master cracked pepper linguine, pumpkin fettucine, chocolate ravioli...!

maggie said...

Homemade pasta is a goal of mine...looks like there are good recipes in the Babbo cookbook, which I recently got from the library...