Linguine with Figs and Pecorino
Wash the figs and chop coarsely leaving skin on if hand picked and organic. In a medium sized pan over low heat, infuse 4 tbs of olive oil with a clove of garli
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Cooking tools:
- Kitchen scale
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 200 gms Linguine
- About 6 Figs, white or black
- 120 gms Pecorino, Caciocavallo or other semi sharp cheese
- 1 clove Garlic
- 1 small Chili
- Black Pepper
- Sea Salt
- Extra Virgin Olive Oil
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