Tag Archives: chard
Scallops in Fava & Pea Puree, Littleneck Clams on White Beans, Sausage & Chard, Creme Fraiche Pannacotta with Strawberries
I had occasion to cook last night– a Sunday– and was feeling pretty inspired by a very solid weekend of good eats. Friday night a feast in our back yard, Saturday a hike from our doorstep to the top of twin peaks, down into the mission for a stop at Delfina Pizzeria, an errand at Tartine (here’s a hint: it involved walnut bread, croissants and an eclair) and another at BiRite (which involved this steak) and yet another feast in our back yard.
There is a huge collection of cookbooks in my living room. You can tell they aren’t used often because they’re behind glass, stacked with ornamental things on top that would have to be moved to use them. I woke up around 9 on Sunday and tip toed into the living room to loot a few, returned to bed and did the most serious reading I’ve probably done since college…and the result, my final paper, if you will–this menu.
Scallop in Fava & Pea Puree from Amuse Bouche (slightly altered for scale and for oil content)
Clams with White Beans, Sausage & Chard from Amuse Bouche (altered significantly)
With Vermentino from Sardegna
Creme Fraiche Pannacotta with Strawberries (From Sunday Suppers at Lucques — perfect as is but would use more milk/less cream next time)
with Moscato di Asti
I hosted 8 (including myself) for dinner on Friday to celebrate my gentleman’s birthday; it was lively all night, everybody got full and we washed about 25 wine glasses. We drank champagne, prosecco, sparkling wine from california; we drank mouvedre from Chateau Margene, cuvee from Beckmen, a roussane blend from Tablas Creek–we had delicious wine, and the food came out great.
Recipes to follow in the next day or two. I wish I’d taken a photo of the refuse after making the crab stock, it was a pretty mess in my backyard compost container.
This recipe will feed about 4 people with a side dish or 3 hungry people without one. It helps to have a food processor available.
2/3 lb spicy or sweet Italian pork sausage, out of casing
3 cups chopped chard and/or spinach
1 cup ricotta cheese (preferably sheep’s ricotta)
1/2 yellow or white onion, diced
Cook the sausage in a medium high heat skillet in a little chunks, seperating with your fingers, until brown on one side. Add the onions, and cook until mostly tender. Add the chard/spinich, and cook briefly until wilted. Allow mixture to cool slightly in pan or in thin metal bowl, and if you have one, use a food processor to make the mixture more even/fine. Once cooled to room temperature or close to it, add the ricotta and stir until blended. Adjust seasoning.
1 container chopped or strained tomatoes (I used a carton of POMI)
1 stick butter
1/2 onion, peeled and intact
Combine all ingredients in sauce pan and simmer until delicious. Add salt. About 30 minutes. Can make ahead.
1 T butter
2 T flour
1-2 cups milk
salt & pepper
1/2 tsp thyme or 2 tsp fresh thyme chopped
Melt the butter until the water content has fizzled off, add the flour and whisk, cooking about 1 min until slightly darker. Slowly add milk until you have a nice, somewhat thick consistency sauce. Set aside. You’ll be reheating this shortly and possibly adding more milk to pour over the cannelloni.
00 white wheat flour if possible
0 semola / semolina flour
Use this recipe and roll out as thin as possible into sheets, cutting into strips about 10 inches long by 4 inches wide, roughly. It is ok if the sheets vary in size, so long as they’ll roll into a cannelloni giving it a few layers around. Boil water, add salt, and one at a time blanch the strips for 30 seconds or so, until they toughen up a bit. Remove, set on paper towels flat, not touching other pasta, in layers, to reserve for use.
Alternatively you can buy cannelloni tubes from the grocery or lasagna sheets without the ruffles.
Put a thin layer of red sauce in your baking/casserole dish to prevent pasta from sticking to bottom. Roll several spoonfuls of filling into each pasta sheet, placing each closely against the next in the dish. Once finished, top with red sauce thoroughly, then white sauce. Top with grated parmesan or asiago, bake at 375 for 25 minutes until golden and beautiful on top.