One of our first local fruits of the season? Rhubarb! And it’s not just for dessert. Thanks, new Melrose member Julie Lanza for sharing this recipe!
By Stefanie Timmermann, Salem Depot
I picked up lacinato kale on Tuesday, and rather to my surprise, a simple pan-searing brings out wonderful flavors. Of course, adding garlic scapes didn’t hurt…
A lot of store-bought pasta is extruded, and somewhat dense as a result, whereas homemade noodles are mostly rolled and cut like in this recipe. The fettuccini are incredibly light as a result – I think it’s worth the extra effort for the texture alone.
Because this recipe uses rye and whole wheat, more liquid and salt are needed than in a regular pasta recipe.
For the Pasta
½ cup rye flour
½ cup whole wheat flour
1 cup all-purpose flour
About ¼ cup water
3-4 large sprigs fresh oregano, strip and finely chop leaves (about ¼ cup)
3/8 to ½ teaspoon salt
- In a large bowl, mix flour, eggs, salt and pepper by hand until a dough forms. Add only enough water to make the dough lightly sticky. Knead the dough on a flat surface for five minutes, adding flour if necessary. It should come off the surface easily and only feel “grippy” in your hands, not really sticky anymore. Knead or roll into a flat shape, distribute oregano evenly on top and roll up, knead to evenly distribute the oregano.
- If using a pasta maker, roll out to the finest setting and cut into fettucini strips. Liberally flour both surfaces whenever the dough gets too grippy. Most rollers won’t cut if the dough is too sticky or the rollers are moist. You can also roll out the dough by hand (this takes time but is a good workout!). The dough should be so thin as to be translucent before you cut it into long strips with a sharp knife. Dry the fettucini by draping them over an oven rack or pasta drying rack.
- You will get about 6 servings of pasta. Once dry, the pasta can be kept in an airtight plastic storage container in the fridge for a couple of days. Because of the eggs, I would freeze it if I wanted to keep a portion for longer.
- Cook the pasta in a large pot of salted boiling water for 3-4 minutes. Coat the pasta very lightly in olive oil or rinse in cold water to prevent sticking.
The veggie topping is much less time-consuming. For two portions:
1 bunch lacinato kale, cut into ¼ inch strips
4 garlic scapes, cut into ¼ inch pieces
2 tablespoons extra-vigin olive oil
- Heat sharply and sear all ingredients in a large skillet, reduce heat and cook until scapes are tender but firm, about 10 minutes. Toss with the pasta.
- I grated a generous helping of the wonderful fiddlehead fern cheese from the cheese share on top. Add a tossed salad and it’s a complete dinner meal.
Here’s my recipe for the Ravioli with chicken dish from the Farm Direct Annual Meeting. This is a recipe that I got from my husband’s great-aunt. The proportions are pretty flexible but I have provided some here:
•Cooked chicken, can be all white meat or white and dark meat – 2 cups
•Raviolis – 1 13 oz. package
•Garlic, 2 large cloves, sliced (not chopped or crushed)
•Olive oil, 2 tablespoons
•Tomato sauce, to taste
•Optional: Mushrooms, Onions, Peppers
1) Cook ravioli.
2) Heat olive oil and add garlic. If you are going to use vegetables, remove the garlic and cook mushrooms, onions and/or peppers.
3) When vegetables are sautéed, add garlic back in and set aside to cool slightly. Combine cooked chicken with garlic and vegetables (or just garlic if you choose not to add vegetables).
4) Drain ravioli and add to chicken, garlic and vegetables. Add tomato sauce, enough to coat everything or as thick as you like. Dish can be warmed in the oven or served at room temperature.
Please note: the proportions can be increased or decreased as needed in this dish. For the annual meeting, I used 125 raviolis, one small whole chicken, 6 garlic cloves, 4 onions, 3 red peppers, 1 large package of mushrooms and 1 ½ jars of homemade tomato sauce.