A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Caramalised fig and sprout penne with gorgonzola


500g Barilla Penne
6 fresh figs
400g Gorgonzola
4 slices Pancetta – 1cm thick
8 Brussels Sprouts
1 Leek
2 cloves Garlic
1 sprig rosemary
Knob of butter


  1. Cut the pancetta into small pieces and fry on a low heat in a deep skillet saucepan for 5-8 minutes.
  2. Halve the garlic cloves and cook with the pancetta.
  3. Slice the leek into 1cm pieces and cut each piece in half. Add to the pancetta and garlic and turn up the heat a little. Stir every minute.
  4. Remove outer leaves of the sprouts and cut of the stalk. Cut in half, slice into pieces and add to the pan.
  5. Heat the butter in another fry pan on medium heat and add the figs – cut in half face down and brown for 2 – 3 minutes. Remove from the pan when done.
  6. Finely chop rosemary leaves and to the pan with a teaspoon of nutmeg. Cook for a further 8 minutes.
  7. Meanwhile, cook the penne, strain and reserve some of the pasta water.
  8. Add pasta to the saucepan and combine with 2-3 spoonfuls of past water until slightly creamy.
  9. Cut the gorgonzola into small pieces and stir through until melted.
  10. Slice the fig halves into quarters and gently combine.
  11. Serve into pasta bowls and enjoy with nice full bodied french white.

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