Dandelion Pasta Recipes

DANDELION PASTA

Steps:

• Saute garlic in oil until golden, remove garlic set aside.
• Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
• Toss with the pasta, garlic and sprinkle with the lots of cheese.

PASTA CACIO E PEPE WITH DANDELION (CICORIA AKA CHICORY)

Steps:

• Wash and sort the dandelion leaves and rinse well, but don't dry them. Chop the leaves into pieces.
• Heat about 1/4 cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn't completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves.
• Remove from heat and drain if there's any water left in the bottom, then squeeze the rest of the water from the greens. Place in a small food processor with a few pinches of salt, and purée.
• Cook the pasta according to the directions on the package, except use less water than usual. It's important to have lots of starch for this dish.
• Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, or wok, without turning on the burner. Add the grated cheese and pepper.
• Add the pasta using a pasta fork (do not drain the pasta in a colander), and begin stirring the pasta with a wooden fork off the heat. If heat is used, you will end up with clumps of cheese on the pasta. (See my video from my lesson in Italy HERE.)
• Continue to add water as necessary until a sauce begins to form on the pasta. Loreto (who taught me how to make this dish) says that sometimes the simplest dishes are the most difficult. If this step is not done correctly, the sauce won't turn out as it should.
• Now add the puréed dandelion and mix well.
• You can add a little at a time to see how much you like. This is definitely a flexible recipe. If you only use half of the dandelion, freeze the other half for another time.
• Serve immediately.