For my second week cooking with this talented group of bloggers and cooks in the French Fridays with Dorie club, I have once again broken the post-on-Friday rule. After a long and emotionally draining week, we ended up calling out for pizza Friday night instead of cooking. So Plan B? Make this week’s recipe, Beggar’s Linguine, from Around My French Table, for lunch on Saturday. But when I got up early this morning and the sun was shining, I started prepping the ingredients, taking photos and before you know it, it just seemed right to cook the linguine for breakfast instead. And since I was adding some pancetta (Italian bacon) to it, it all made sense – bacon is a breakfast food right?
Beggar’s Linguine is a most unusual pasta dish that combines dried figs, raisins, almonds, pistachios, orange zest, fresh chives and parsley, parmesan cheese and butter to create a rich, comforting, nutty, and filling meal. If you’re squishing up your nose and thinking there’s no way I’m eating figs in my pasta, unwrinkle your nose, open your mind and give this pasta a try.
As I perused the list of timely posts on the French Fridays site yesterday, I found some doubters who tried it anyhow and loved it, a couple cooks who didn’t get it, and several who tried some variations that worked really well. From TastyTrix’s blog, I borrowed the idea to add some pancetta – knowing our family’s crazy love affair with pancetta and the rich, deep flavor it adds to so many dishes we cook. And from the SoupAddict’s blog, I was inspired to use up my dried cherries along with the raisins.
So what was the verdict from my “never quick with a compliment” judges (Dormant Chef, Tech Savvy Teen, Torah-chanting Tween) – they thought it warranted an OMG! Yummy and said I can make dinner for breakfast anytime I want. In fact, seems that this has just been one upside down week from beginning to end because I made breakfast for dinner the other day. But I digress, that will be another blog post sometime soon…
Don’t be afraid to experiment in the kitchen and try something outside of your comfort zone. A new combination of ingredients or just eating a dinner food at breakfast can open up all kinds of culinary possibilities or at least make your family happy. What’s the most unusual recipe or ingredient you’ve tried in the kitchen recently?
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Teresa
This would not only taste great at breakfast time, but be full of the energy you need to start your day. Glad you made this a good fit for your family.
Nuts about Food
This looks fabulous, love the idea!
Orly @yumivore
so unusual, I’ll have to give this a try!
omgyummy
If you try it, I’d love to get a report. It’s unusual but in a good way and it’s also great for adding your own creativity.
Deidre
I frequently eat dinner for breakfast, this is in part because I don’t like breakfast food that much.
I just tried quinoa flakes which was kind of an experiment! But it turned out pretty well in my granola bars.
omgyummy
I’ve been reading alot about quinoa on some gluten free blogs. Very interesting ingredient and so good for you. Good idea to use in granola bars.
I do love regular breakfast food but sometimes you just have to branch out and thankfully, my family is willing to go along for the ride.
Lana
Sometimes it’s beneficial to post a bit later – that way you can get the tips from other FFwD players:) I like the idea of adding dried cherries and bacon (anything cured and salty would balance the dish nicely).
I have to live vicariously through everybody this week, as I skipped this recipe due to allergies. But one day soon I’ll make it for myself, as it sounds very inviting.
I love your photos:)
omgyummy
From what I read, it’s an easy recipe to 1/2 – so indulge. It’s worth the effort. Fun dish to experience.
Trix
Thanks for the shout out! You know, come to think of it, this pasta for breakfast actually makes sense, given the fruit and the sweetness!
omgyummy
Yes, it really worked and we were satisfied almost all the way to dinner. And you are welcome. Loved your take on the dish.