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| From gastronomic guesswork |
Only took 20 minutes to throw this together, the figs were halved and broiled for 8 minutes. The diced rhubarb was quick pickled in a cup of water, 1/2 cup cider vinegar, 1/2 cup of sugar, boiling for 2 minutes, drained and dusted with sea salt. The pasta was cooked in salted water, tossed with olive oil and salt. The flavors married well, the sweetness of the figs, nuttiness of the farro pasta, sourness of the rhubarb and rich saltiness of the La Quercia prosciutto resulted in great balance; it was filling but not heavy. Really liked the contrast between the pickled rhubarb and caramelized figs.
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