For a long time I’ve been battling recipes that have weight measurements instead of volume measurements. I just couldn’t get myself to buy a kitchen scale but as we’ve moved to a largely gluten-free home it’s become a necessity. So many gluten-free baking recipes call for a weight measurement and while I can estimate what the conversion is in volume somehow it just doesn’t turn out right. Recently OXO put up their kitchen scale to bloggers interested in trying it out. I knew that it was my perfect opportunity! But as fate would have it when I went to make a photograph a gluten-free bread recipe using the scale I realized I was out of several of the flours I needed. Isn’t that life? Instead I went with a different recipe that has intrigued me for months.
One of my favorite cookbooks from last year was Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours It’s a heavy book, beautifully photographed and full of delicious recipes. There is one recipe for Beggar’s Linguine that has piqued my interest but I always brushed aside because I just knew MarocBaba wouldn’t like it, let alone like it.
I was wrong.
I changed some of the ingredients and swapped out regular linguine for gluten-free rice noodles but it was still very good.
The base of the recipe is a mixture of nuts and dried fruits. I didn’t follow the recipe exactly so this is my version of it. For the nuts I added pistachios and almonds chopped coarsely – about 1.5-2 oz of each.
I then used 4oz of noodles (this was for 2 people). I also added in a handful of pitted dates chopped roughly.
In a large skillet I melted 3 tbsp of good quality butter on medium heat. The rice noodles don’t actually boil but soak in very hot water for a few minutes. Once they are ready, drain the water and add to the melted butter. Toss in the nuts and fruit mix-ins and season with salt and pepper. You could also add garlic, chopped onions or other seasonings.
It is done when everything is mixed together well and heats up – about 5 minutes total. Serve on plates with a generous dusting of parmesan or another salty cheese. Make sure to serve hot!