The spring issue of Local Banquet is out with an article I wrote on dandelion greens – the cultivated variety. Have you ever wondered the difference between dandelion greens you buy in the store and the ones on the lawn? Or why people pay money for what’s growing all over in summer? There are reasons. Good reasons. Read the article to find out:
Set the Table With. . . Dandelion Greens Local Banquet, Spring, 2014
Also, for space constraints they used a shortened version of my dandelion greens pasta recipe – here’s the full recipe if you’re interested (it’s good!)
Spring Pasta with Dandelion Greens
1 large bunch dandelion greens chopped (about 3 cups)
1 large red onion diced
3 Tb butter
3 Tb white wine
Parmesan or other hard grating cheese
Fresh mint (optional)
Pasta (see below)
Salt & Pepper to taste
Pasta Dough (or substitute storebought fresh pasta or dried tagliatelle and cook according to package directions)
1 ½ cups all-purpose flour + more for rolling
½ tsp salt
3 egg yolks
If you’re making pasta: In a medium bowl, mix flour and salt. Make a well in the middle where you beat together the egg, yolks and 3 Tb water. Starting from the middle and moving out, incorporate the liquid. Add more water as needed to form a cohesive, but not sticky, kneadable dough.
Dump dough onto a lightly floured countertop. Knead until smooth. Cover with bowl and let rest for at least 10 minutes.
Put a large pot of salted water on to boil.
Cook red onion in a medium size skillet in 1 Tb of the butter until it begins to brown.
Without re-flouring the countertop, begin to roll dough out into a sheet, flipping over regularly. When it gets to about ¼ inch thick, lightly flour both sides. Keep rolling until it’s about 1/8 inch thick – not quite as thin as “windowpane” (where you can see through it) but close.
Using a pizza cutter, cut strips about 1 inch thick going one way and then divide the long strips into the lengths you want. It’s rough (or, if you prefer, “rustic). Sprinkle the top with more flour.
When the water is in a low boil, using a metal spatula flip the noodles onto 2 large baking sheets (for transportation purposes). Drop into water and cook until the noodles rise to the surface, around 3 minutes.
Drain the noodles then return them immediately to the pot on medium heat, stir in the remaining 2 Tb butter, red onion, dandelion, and wine. Cook until greens have just started to wilt – it only takes a moment.
Serve with cheese, salt & pepper, and fresh chopped mint to garnish.