French Fridays with Dorie – Beggar’s Linguine

“Por una Fig Newton yo hasta me baño sin que me lo digan” – popular Puerto Rican advertising campaign from the 1980s, which translates to “I would take a bath without being told to” for that famous fig cookie.


I haven’t had much experience with figs, other than eating my share of the aforementioned cookies during my childhood and maybe enjoying them stuffed as appetizers once or twice.  That changed during our visit to Châteaux Loudenne in the Médoc wine region, just north of Bordeaux.  After doing some grape picking as part of the winery visit (documented by France 2!), we went back to the main house for lunch.  Dessert was a luscious fig tart, made from fruit that grew just steps from the dining room!  As it usually happens, I remembered to take the picture after that first bite…  


We came back from the trip with the memory of that day intact which is probably why during January, in a visit to the monthly Mercado Urbano, we bought a Turkish fig plant from the Jardines de Borinquen stand.   The seedling is in a planter in our balcony for now, while it grows strong enough to be planted out in the backyard.  While shopping for the ingredients for the Beggar’s Linguine, this week’s French Fridays with Dorie recipe, I spotted a container of dried Turkish figs.  I grabbed it on the spot, even though the recipe recommends using Mission or Kadota figs.  As I cut through the fruit, all I could think of were of the cookies from my childhood, the tart, and how much I wanted that little plant to turn into a tree so I could get more figs.



Beggar’s Linguine combines the figs with golden raisins and nuts with browned butter and lots of black pepper.  This mixture is then tossed with the pasta, parmesan cheese, and a bit of orange zest.  The result is a sweet, savory dish that won’t make you crave dessert after you are done.  While prepping, all I could think of was of buttery cookies studded with all the ingredients.  Wouldn’t that be awesome?  DH didn’t care much for the outcome (“maybe add bacon next time?”), but I loved it.  It would make a great lunch or even brunch item.


French Fridays with Dorie is an online cooking club where on a weekly basis, fellow bloggers post about their experiences making a selected recipe from Dorie Greenspan’s Around my French Table.  If you want to join in the fun check it out!  Special thanks to fellow Dorista Mardi for her Twitter tutorial on the mendiants, a chocolate confection that inspired this recipe.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

34 Responses to “French Fridays with Dorie – Beggar’s Linguine”

  1. eatlivtravwrite
    March 11, 2011 at 11:52 am #

    I loved this too and commented in my own post that I have chocolate pasta that I might try to make a dessert version of this recipe with! I also through that if I were serving this to my hubby, I would add some diced bacon – would make for a great sweet/ salty combination!

  2. yummychunklet
    March 11, 2011 at 5:45 pm #

    Your dish looks divine and it probably tasted amazing with Turkish figs! Great post and photos!

  3. Sis Boom.
    March 11, 2011 at 6:12 pm #

    What an enjoyable read! All your fig memories! I adore figs and now you have me thinking of fig tarts! Hurry fig season!

  4. sarina
    March 11, 2011 at 6:39 pm #

    Haha–sounds like what happened in my house! BF didn’t care for it, but I loved this dish. Gorgeous photo!

  5. Monica (Ms. Hobby)
    March 11, 2011 at 6:58 pm #

    I loved the story about your trip and buying the Turkish fig plant. Your pasta looks wonderful, maybe you can make it one day with your own figs!

  6. Jessica of My Baking Heart
    March 11, 2011 at 7:01 pm #

    Your pasta looks delicious! 🙂

  7. amanda @ fake ginger
    March 11, 2011 at 7:01 pm #

    Your pictures are lovely! My husband wouldn’t have been a fan either so I made it for my lunch one day. It was delicious!

  8. Liz
    March 11, 2011 at 9:29 pm #

    Loved reading your memories of figs…and seeing your beautiful pasta! My hubby wouldn’t even touch it, but I found it wonderful~

  9. Nana
    March 11, 2011 at 9:58 pm #

    Love your Turkish fig plant. Your pasta looks incredible, and looking atyour photo I realize I forgot to use the cheese. Tricia and I both enjoyedour dishes, but if I had put on the grated cheese on mine, I can just image how muchbetter it would have been. Next time.

  10. Patty
    March 12, 2011 at 12:13 am #

    How do you like your Posterous site? I love your fig tree, they do get beautiful in the summer when big and heavy with figs. I love figs and think the figs with orange zest made this pasta dish;-!

  11. Cher
    March 12, 2011 at 12:15 am #

    Oh, I so wish we could get fresh figs (or even decent dried ones) in this neck of the woods. Your dish looks lovely! I have been thinking of this pasta ever since I made it…

  12. AudreyBakes
    March 12, 2011 at 12:42 am #

    I love the slogan, and your pasta looks so rich and warm,. I liked it as is, but I also think your husband might be onto something with the bacon. I like your blog! … looking forward to reading more.

  13. Betsy
    March 12, 2011 at 1:52 am #

    That fig tart looks great, and I wish I lived somewhere where I could grow an actual fig tree! I knew this dish wouldn’t be popular at my house, so I made a single serving.

  14. lola
    March 12, 2011 at 1:55 am #

    Bacon? Sounds great! I envy you your fig tree.

  15. Terra
    March 12, 2011 at 2:31 am #

    I still need to make this beautiful dish, I am late as always, LOL!!! This looks really wonderful, and unique in flavors:-) Take care,Terra

  16. kitchenarian
    March 12, 2011 at 3:26 am #

    I love your fig plant; good luck with that. I loved this recipe and am glad you liked it too.

  17. gaaarp
    March 12, 2011 at 3:28 am #

    Looks great! We really liked this dish.

  18. Chef Pandita
    March 12, 2011 at 4:38 am #

    My dad has a few fig trees in the patio, as a kid I never ate the fruit but loved those cookies. I even have a recipe bookmarked for homemade fig newtons, maybe its time I make it 🙂

  19. FrolickingNightOwl
    March 12, 2011 at 4:48 am #

    looks liked you used alot more pepper. i will have to try next time. my hubby may have enjoy this dish more with bacon as well.

  20. KarenP
    March 12, 2011 at 4:52 am #

    How fun to have your own fig tree! I hope it produces for you. My husband thought this pasta was “fine”, but he didn’t love it.

  21. sanya living
    March 12, 2011 at 5:09 am #

    I love figs and those cookies you’re describing sound awesome, but figs in pasta had me cringing! I thought it was good too but couldn’t sell it too my husband who declared it tasted like muesli!

  22. Kathy
    March 12, 2011 at 12:11 pm #

    Nice post! Enjoyed your recollections of your trip to France. Good luck with your fig tree…how nice to have figs growing in your yard!

  23. Elaine
    March 12, 2011 at 2:41 pm #

    What a great story. I like your fig tree and it will be so rewarding when you can eat and cook with your own figs! We also loved this dish.

  24. Ryan
    March 12, 2011 at 2:47 pm #

    I loved your post and I was totally thinking of fig newtons when I was cutting up my figs (and sampling a few). 🙂 Your version turned out beautifully and that is a great idea to serve it as a brunch or lunch item!

  25. Jen @ My Morning Chocolate
    March 12, 2011 at 3:49 pm #

    I bet bacon would be way to balance the sweet with more salty. It will be so nice to have figs from your own tree soon too.

  26. Allison
    March 12, 2011 at 3:57 pm #

    What a wonderful post! I really felt I went with you.

  27. Vegan Thyme (Kelly)
    March 12, 2011 at 4:08 pm #

    You and that fig tree–too precious! My fig tree is “dormant” and looks really sad, but was promised by garden dudes it would come back. We shall see. Your dish is just lovely!

  28. Anne-Marie
    March 12, 2011 at 5:20 pm #

    The fresh shave parma looks so lovely and really compliments the heavy fruits. Your blog is so beautiful!

  29. renee
    March 13, 2011 at 1:34 am #

    When I lived in a warm mediteranean climate there grew in my garden a volunteer fig tree. This tree was planted, no doubt by a passing bird. The figs were what we called strawberry figs. They were green skinned and inside there was the appearance of a strawberry, red with lots of seeds. New figs ripened daily and my daughter and I enjoyed a bowlful every morning. The tree grew to over ten feet tall. I miss that tree and all that went with it.

  30. Krissy
    March 13, 2011 at 5:04 am #

    Nice post. I love figs and look for good recipes to use them…we have a lovely fig tree in the back yard and I race to get all the sweet, juicy figs before the birds…but usually just eat them right off the tree. We loved this dish.

  31. Trix
    March 14, 2011 at 1:28 pm #

    I definitely agree that bacon would be a great addition (but then, isn’t it always??)

  32. Lana
    March 15, 2011 at 6:30 am #

    Ah, to eat the figs that grew just mere meters away! Bliss! I actually have a tiny fig tree as “big” as yours and cannot wait for it to grow! I saw pretty small trees bearing fruit, so I am optimistic:)I like your husband’s idea of adding bacon, but I think that it would be great even without. I had to skip making the pasta,l because I would be the only one eating it:(

  33. Teresa
    March 16, 2011 at 7:57 am #

    I think I might have liked it better with the saltiness that bacon brings. I love your fig stories – having a fig tree would be lovely, but an impossibility in this climate.


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