Pasta, that’s what!
I had bought some daikon radishes and these things have giant tops, so I thought why not use them while making pasta?
The result? A green pasta, rolled out extra thin, and a filling of yogurt goat cheese, parmesan, asiago, cream cheese spread and some egg yolks to bind them.
INGREDIENTS: 8 to 10 servings
For the pasta:
- 2 large eggs
- 1 bunch of dark green and healthy-looking radish tops (substitute any other greens with the same attributes)
- 2 cups of all-purpose flour (flour 00 if you can find it)
- 1/2 teaspoon of salt
For the filling:
- 2 cups of goat cheese or 1 pound of goat yogurt (to make into cheese)
- 1 cup of shredded parmesan cheese
- 1 cup of shredded asiago cheese
- freshly ground black pepper to taste
- 1 cup of cream cheese spread such as Puck or Kiri (substitute mascarpone)
- Clean the radish tops thoroughly, and cut off the tough stems, keeping only the leaves. Boil in water for 30 seconds then drop in a bowl of ice water to maintain its pretty green color.
- Place the radish leaves and the eggs in the bowl of a food processor. Process continuously for several minutes until the mixture is smooth and well combined. Add the flour and salt and process until the dough leaves the sides of the bowl.
- Turn out on a work surface sprinkled with a little flour, knead a few seconds more and shape into a compact ball. Store the ball of dough in a ziploc bag for 30 minutes or for longer in the fridge.
- Roll out the dough as thin as possible; cut wide lasagne strips and roll them out individually till paper thin. Let them air dry for a few minutes and prepare the filling.
- Mix all the cheeses and egg yolks and pepper well in a bowl. Bring a pot of salted water to a boil and drop the lasagne sheets a few at a time; boil for 30 seconds and remove and drain on a clean towel.
- To assembe: Butter the small ramequins or a large rectangular lasagne pan. Place a ladle of cheese filling at the bottom and cover with a few sheets of pasta; repeat the operation until the sheets are all used up, and pour a little cheese filling on the top; sprinkle with a little parmesan and bake in a 350F oven for about 30 minutes. If desired, run the broiler and let the pasta take on some color for one or two minutes. Serve warm.
If using goat yogurt, dump the yogurt into a sieve lined with a coffee fllter or paper towel; let the yogurt drain for 24 hours, salt a bit and consume.
NOTE: The cheeses can be easily substituted; the greens as well with swiss chard, or spinach.
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