Did I use fusilli instead of the linguini called for in this recipe from Around My French Table by Dorie Greenspan because I wanted to title my post French Fusilli Friday?? Maybe but more likely because I love a thicker corkscrew type of pasta to soak up the rich flavorful sauce I made using Dorie’s recipe for Beggar’s Linguine or Linguine Mendiante for French Fridays with Dorie. The word mendiant means beggar in French but is normally associated with a rich chocolate candy covered with dried fruits and nuts found in chocolate shops all over France. Chocolate, another good reason to get on a plane going to France.
We loved this brown butter sauced pasta made with fusilli cooked al dente with all the dried fruits and nuts. I used dried cranberries instead of the golden raisins because I was thinking that if I made mendiants I would use dried cranberries for the color. Cranberries aside, the dried figs with the orange zest made this dish. I used 14 ounces of fusilli with the amount of butter Dorie calls for in the recipe but I added extra of each one of the dried fruits and nuts. I also used chopped cilantro for the herb that I sprinkled on top and I think mint would be good too. I would love to give the recipe but one of the rules of this online cooking group is not to give the recipe but to refer you to the source of all French Friday recipes, Dorie’s cookbook Around My French Table.