Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pe
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Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pe
  Sausage  
Last updated 6/12/2012 12:58:52 AM. Recipe ID 21714. Report a problem with this recipe.
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      Title: Stinging nettle tagliatelle with hot sausage, kale and pe
 Categories: Molto
      Yield: 4 Servings
 
      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
           The rest:
      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
 
  Green pasta recipe: Substitute steamed nettles for steamed spinach,
  or add 1/2 cup dried nettles and increase egg by 1. 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. For the sausage:
  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.
  
  Yield: 4 servings
  
  




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Recipe ID 21714 (Apr 03, 2005)

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