Real African Dishes: [MC-AllEthnic-Recipes] Ligurian Wilted Greens and Wild Mushroom Sauce [over Handkerchief Pasta] - Mandili de Sea ; 7g Carbohydrate; 1g Dietary Fiber

Saturday, August 20, 2011

[MC-AllEthnic-Recipes] Ligurian Wilted Greens and Wild Mushroom Sauce [over Handkerchief Pasta] - Mandili de Sea ; 7g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Ligurian Wilted Greens and Wild Mushroom Sauce [over Handkerchief Pasta] - Mandili de Sea

Recipe By :Adpated from "Delicious, Good Tasting" by Lamya Al-Jabri, recipe for sayadiah samak
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce dried cepes -- soaked in water for 10 minutes
1/2 cup chicken stock
1/2 pound fresh small brown mushroom
freshly ground black pepper
coarse salt
few drops of fresh lemon juice -- to taste
3 tablespoons olive oil
1 1/2 tablespoons minced pancetta
2 large garlic cloves -- minced
1 pinch sugar
2 teaspoons dried herbs -- such as herbes de Provence or Italian seasoning
3 cups mixed baby greens -- (3 ounces) washed and roughly shredded
2 tablespoons butter
To serve: -- a bowl of freshly grated Parmigiano-Reggiano and 10 5-inch squares of homemade, fresh, or frozen handkerchief pasta (cooked)

Remove the pasta from the freezer (if frozen) and bring to room temperature. Do not unwrap until ready to cook. Bring a large pot of water to a boil.

Meanwhile, carefully strain dried mushrooms and place the mushrooms, soaking liquid, and chicken stock into a small saucepan and bring to a boil. Clean, trim, and thickly slice the fresh brown mushrooms. Place in a skillet with a pinch of salt and cook, covered, over medium heat for 5 minutes, then scrape into the saucepan with the dried mushrooms and simmer all together until almost all the liquid has evaporated or been absorbed, 10 minutes. Season with salt, pepper, and the lemon juice.

Over medium heat, deglaze the skillet with a few tablespoons of water. Add 2 tablespoons of the olive oil, pancetta, garlic, sugar, and dried herbs, and saute until the pancetta is slightly crisp, the herbs are sizzling, and the garlic is pale golden. Add the greens and cook, covered for 3 minutes. Uncover, sprinkle lightly with salt and pepper, and cook, stirring, for another 2 minutes.

Reheat the mushrooms in the saucepan, add the butter, swirl to create a sauce, and pour over the greens in the skillet. Correct the seasoning and keep warm.

When the water has just come to a boil, reduce the heat slightly, and add salt, the remaining 1 tablespoon olive oil, and half the pasta. Cook until the pasta rises to the surface, about half a minute (30 seconds) if your pasta is very thin; more time is needed if it is thicker. Use a wide deep strainer to scoop out the pasta. Shake to remove excess water and place the sheets of pasta in a wide, heated serving bowl. Spread half the greens and mushrooms over the pasta. Repeat with the remaining pasta and sauce and serve at once with a bowl of grated cheese.

Serves 4

AuthorNote: This is how I first tasted the dish at the marvelous Ligurian-inspired Rose Pistola restaurant in San Francisco.
You can substitute steamed dandelion greens or other less tender greens and braise until tender.

Cuisine:
"Italian"
Source:
"Mediterranean Grains and Greens by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 185 Calories; 17g Fat (78.3% calories from fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 477mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 903130 0 4196 0 0 3378 0 4352 0 0 3776 900048 0 0