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Get Started - 100% free to try - join in 30 seconds½ cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
6 shallots, sliced
1 cup white wine
16 to 18 dried Calimyrna figs, about 12 ounces, thinly sliced
1½ cups best-quality canned chicken stock
1 pound penne
¼ pound prosciutto di Parma, sliced paper thin
½ cup shaved Parmesan cheese
¼ cup pistachio nuts, coarsely crushed
1 tablespoon whole pink peppercorns
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1st Keep
 jenlukin
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