| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Dujour02 |
1 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
Greens; (broccoli rabe, |
|
|
; Swiss Chard, |
|
|
; escarole, kale, |
|
|
; collard greens, |
|
|
; mustard greens, |
|
|
; dandelion greens, |
|
|
; or a combination) |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
|
Clove garlic; minced |
|
|
Salt to taste |
|
|
Crushed red pepper flakes to taste |
| 1 |
lb |
Bucatini or parciatelli pasta |
| 1/4 |
lb |
Ricotta cheese |
| 1/3 |
c |
Grated pecorino cheese |
INSTRUCTIONS
Wash the greens very well. Cook them in lightly salted water, uncovered,
for 8 to 10 minutes. Remove from the water and chop them coarsely. Reserve
the cooking water.
Heat the olive oil over medium heat in a saute pan. Add the garlic and
greens and saute for 3 to 4 minutes. Season with salt and pepper flakes,
then remove from the heat.
Bring the water from the greens back to a boil and use it to cook the pasta
as instructed on the package. Drain and reserve 3/4 cup of the liquid. Toss
the pasta with half the greens and the reserved liquid. Spoon the remaining
greens on top of that, spoon the ricotta cheese on top. Sprinkle with
pecorino cheese, and serve.
Yield: 4 to 6 as a first course or for lunch
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO
Converted by MM_Buster v2.0l.
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