Stinging Nettle Tagliatelle With Hot Sausage And Kale
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Stinging Nettle Tagliatelle With Hot Sausage And Kale
  Sausage  
Last updated 6/12/2012 12:58:24 AM. Recipe ID 21171. Report a problem with this recipe.
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      Title: Stinging nettle tagliatelle with hot sausage and kale
 Categories: Molto
      Yield: 4 Servings
 
           GREEN PASTA---
      4    Extra large eggs
      6 oz Frozen chopped spinach,
           Defrosted and squeezed very
           Dry
  3 1/2 c  Unbleached all-purpose flour
           Plus extra for dusting work
           Surface
    1/2 ts Olive oil
      8 oz Fresh spicy Italian sausage
           With fennel seeds, cut into
    1/4    -inch
           Pieces
    1/2 lb Kale, finely chopped to
           Yield about 4 cups
    1/2 c  Chicken stock
    1/2 c  Freshly grated Pecorino
           Cheese
 
  Make a mound of the flour in the center of a large wooden cutting
  board. Make a well in the middle of the flour and add the eggs, oil
  and spinach. Using a fork, beat together the eggs, oil and spinach
  and begin to incorporate the flour starting with the inner rim of the
  well.
  
  As you expand the well, keep pushing the flour up to retain the well
  shape. Do not worry that this initial phase looks messy.  The dough
  will come together when 1/2 of the flour is incorporated.
  
  Start kneading the dough with both hands, using the palms of your
  hands primarily.  Once you have a cohesive mass, remove the dough
  from the board and scrape up any left over crusty bits.  Lightly
  flour the board and continue kneading for 3 more minutes.  The dough
  should be elastic and a little sticky.  Continue to knead for another
  3 minutes, remembering to dust your board when necessary. Wrap the
  dough in plastic and allow to rest for 30 minutes at room
  temperature. Note: do not skip the kneading or resting portion of
  this recipe, they are essential for a light pasta.
  
  Heat 6 quarts water to boiling in a spaghetti pot and add 2
  tablespoons salt.
  
  In a 10-inch to 12-inch sauté pan, cook sausage over low heat until
  fat begins to render, about 6 minutes.  Turn heat up to medium and
  cook until most of fat from sausage has rendered out and sausage is
  golden brown. Add kale and chicken stock and cook until very soft,
  about 2 to 3 minutes. Season with salt and pepper and remove from
  heat.
  
  Drop pasta into boiling water and cook until tender (about 1 minute).
  Drain pasta and toss into sauté pan with kale and sausage. Cook over
  high heat until coated, about 1 minute.  Add grated cheese and toss
  to mix. Pour into heated serving bowl and serve.
  
  Green pasta recipe:  substitute steamed nettles for steamed spinach,
  or add 1/2 cup dried nettles and increase egg by 1.
  
  




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Recipe ID 21171 (Apr 03, 2005)

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