Kale Tagliatelle with Ragout of Turnips and their Leaves
Source: Tony Florian, Seven Hills
Recipe Type: Entrees | Seasons: Autumn, Summer
This recipe, featuring Marin Roots Farm, was demonstrated for CUESA’s Market to Table program on September 15, 2018.
Serves 6
INGREDIENTS
Kale Tagliatelle
1 bunch kale, stripped of any fibrous stems
200-225 grams whole egg (about 4-5 eggs)
500 grams fine semolina, plus more for tossing
5 grams sea salt
Parmesan broth
1 gallon water
3-4 parmesan cheese rinds
1 bay leaf
Salt to taste
Ragout
1 bunch Scarlet turnips (with greens)
1 bunch Tokyo turnips (with greens)
2 shallots, minced
4 sprigs French thyme, picked
3 cloves garlic, thinly sliced
2 tablespoons certified California olive oil
1 tablespoon unsalted butter
Grated parmesan to taste
Micro greens, for garnish
PREPARATION
To prepare the pasta: In a large pot of boiling water, blanch the kale for approximately 2-3 minutes, until the leaves are tender. Shock the greens in ice water. Squeeze out all the liquid and roughly chop. In a blender, add the eggs and chopped kale. Blend on high for about a minute. Strain the blended mixture through a fine sieve. Pour the semolina flour onto a clean work surface in a pile. Create a well in the middle and pour the egg mixture into it. Slowly incorporate the semolina and the salt into the egg mixture, using a fork, until it becomes homogenous. From here you can knead the dough for several minutes until a nice gluten structure has formed. Cover the dough in a bowl and let it rest for ½ an hour.
Using a mixer with a pasta attachment, roll pasta dough into 12 inch long sheets about 1/16 of an inch. Cut into tagliatelle, tossing with additional semolina to keep the noodles from sticking to each other.
To prepare the parmesan broth: Add the parmesan rinds to the water with a bay leaf and simmer for
about ½ hour. Strain the solids out and return the liquid to the cooking pot.
To prepare the ragout: Wash the turnips and separate the leaves from the roots and roughly chop. Peel the individual turnips and cut them into roughly ¼” cubes. In a large sauté pan, sweat the shallots, thyme and garlic with olive oil and butter until soft. Add the chopped turnip greens and ladle of the pasta “broth.” Cook until the liquid is reduced to ½ the original volume and then add the cut turnips. Cook until soft and tender, about 3-4 minutes.
To prepare the pasta and finish the dish: Return the parmesan broth to the heat and bring to a boil. Add the tagliatelle and cook until just a bit undercooked Add to the vegetable ragout with a bit of the pasta water. Season to taste with salt and freshly cracked black pepper. Add parmesan and verjus to finish. For a nice presentation, use micro greens to garnish.
