Well, well, here we are at another French Fridays with Dorie. This time, a pasta dish with dried fruit, nuts and cheese. Sounds good to me! I really liked this one. It’s kind of surprising how it all comes together but it really does. Unexpected and delicious!
Notes/observations from this French Fridays with Dorie Experiment.
1. I halved the recipe because there are just two of us. I did not halve the cheese. Mahahahahahaha! evil laugh.
2. I added about 1/4 cup diced red onion in when I added the nuts and fruit to the butter.
3. Speaking of butter, I just couldn’t use 6 tablespoons of it….I did four of butter and two of olive oil, and I feel okay about that.
4. I forgot to get parsley and chives at the store. I did have some arugula in the fridge. I chopped up about 1/4 cup of that to sub for the parsley and chives. Added a nice color and flavor. I think I will forget to buy parsley and chives next time too.
5. I refrained from adding garlic. Next time, there will be no refraining.
6. Oh yeah, and I had no raisins. I did, however find some currants. I used those instead.
Links to everyone’s Beggar’s Linguine can be found here.
Okay. On with the pictures.
Mise en place!
Butter and olive oil doing their thing.
The pasta finishes cooking while everything else gets all toasty in the buttery goodness!
Starting to get golden and delicious.
Tossing it all together.
Nom-nom-nom-nom. And nom.
See, you should really get this cookbook, shouldn’t you?
Hahahaha… never halve the cheese!
Great photos!
Love your substitutions!
Extra cheese is always good!
So glad you guys enjoyed this!
You can never have too much cheese!
I bet the addition of the red onion was perfect!
Garlic? I completely skipped that ingredient from the recipe, but won’t for the next time. The arugula must have been awesome!
Cute post! I love seeing what everyone has done with this unusual pasta…yours is lovely
I always believe that the cheese should be doubled. In everything! So you were right on! The arugula adds just the right color. Very nice.
I was very ambivalent about trying this, and almost skipped. I added hazelnuts and apricots, along with everything else. It didn’t occur to me to add something savory, but I like the idea of red onion and even garlic! What a creative group!
I thought about adding garlic too. You’re right…next time lets add it!
I always add extra cheese too
love how you used olive oil with the butter.
Your photos are fantastic!
It did come together quick and the flavours really were good. Your changes sound great!
You can never have too much cheese, I always say. Your photograph is an accomplishment, as this was not an easy one to make attractive. I will use your butter/oil ratio when I prepare this one tomorrow night.
Thanks
Renee
Great post and I like the addition of red onions and currents! I bet that was really good in this dish. Beautiful pictures!
Wonderful photos! I can imagine arugula’s bitter bite agreeing with the sweetness of the fruit and nuttiness of the cheese.
am jealous for I did not make the dish – Husband is allergic to most nuts and fruits, and kids don’t like them mixed in food (otherwise not picky eaters:)
Thanks everyone! I loved it how almost everyone was tenative about this one but we all ended up loving it!
Hooray for double cheese and yeah, next time I’m adding garlic