Beggar's Linguine

Pistachios, almonds, figs, raisins, and orange zest on pasta....sounds intriguing and I was eager to find out just how all those good things could come together and become a savory pasta dish called Beggar's Linguine from Around My French Table by Dorie Greenspan!   Dorie talks about arriving at a restaurant thirty seconds before closing and begging to be served...she was served Linguine Mendiant.  (Mendiant translates to beggar.) Cute, but not how the dish got its name.  

Dorie explained further....the name usually describes a chocolate bonbon topped with dried fruits and nuts.  The fruits and nuts on the candies were chosen originally to represent the four mendicant monastic orders:  dried figs for the Franciscans, raisins for the Dominicans, hazelnuts for the Augustinians, and almonds for the Carmelites.  Today one can find pistachios or walnuts, dried apricots or lemon zest or whatever the chocolatier selects.

So, this becomes a savory pasta dish by adding browned butter and Parmesan.

For French Friday's with Dorie everybody was preparing Beggar's Linguine. I am game for just about anything but I wasn't certain...I had to cut the recipe back to serve just one on this evening.  

I must admit, I had no trouble enjoying each and every bite....maybe it was the browned butter that sold me, not certain but I am glad that I tried this dish.