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Fig and Prosciutto Penne

kept byjenlukin
recipe byCookstr

½ 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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