Kourkoubines Pasta with Figs and Honey

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Get a taste of Evia with this recipe for Kourkoubines Pasta with Figs and Honey

This summer I had the exciting opportunity to travel to Greece’s island of Evia, even though I never left Los Angeles. Travel Evia reached out to me to develop a recipe based on some of the island’s most prized ingredients. That’s how this recipe for local Kourkoubines Pasta with Figs and Honey was born.

Where is Evia?

Evia is the second largest island in Greece after Crete. It’s located in the Aegean Sea across the Euripus Strait from the mainland—about a two-hour drive from Athens. Yes, you can drive there. It’s connected to the mainland by a bridge. Evia boasts beautiful beaches, olive groves, vineyards, archaeological sites, and more. But you should really keep an eye out for some of their distinct local products when you visit.

Delicious products from Evia

The island produces a bounty of delicious local products like the ones I used in this recipe: extra virgin olive oil, local honey, figs of Kymi (PDO), and kourkoubines pasta from Mouries Restaurant. Each ingredient had its own distinct characteristics: the pepperiness of the olive oil; earthiness of the figs; the honey came from oak and forest flowers, which is really the landscape of the island in a jar. Kourkoubines are a local pasta, sort of like a hefty cavatelli. They are thicker and more robust than most pasta shapes, so much so that after boiling them, you let them sit in the water for another 20 minutes. In this recipe they are absolutely perfect paired with the figs and honey.

Other delicious ingredients

Additionally, I used some pancetta for richness, but this is optional and you can easily omit it. I also used petimezi, which is a cooked grape must/molasses (also known as saba or mosto cotto). That added a little acid to the dish. If you don’t have any on hand, you could substitute some aged balsamic. I topped off the dish with some kefalotiri, which is a salty cheese similar to pecorino-romano that is made with goat and sheep’s milk. I used arugula to rustically garnish the dish.

Have you ever been to Evia? Let me know what you loved most in the comments.

I also want to thank the producers who sent me these delicious product to work with:

How to make this recipe


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