Radish tops lasagne with goat cheese
May 17, 2011 • Category: Main Dish
Do you know what you could do with radish tops besides salads and pesto?
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.
16 Comments • Comments Feed
A delicious sounding dish! Raddish tops are so tasty.
On May 17, 2011 at 11:35 pm
WOnderful looking lasagna, love the way u prepared them with radish tops,marvellous..
On May 18, 2011 at 12:45 am
On May 18, 2011 at 12:50 am
Lubna Karim says:
Wow….love it….looks delicious….
On May 18, 2011 at 1:09 am
C sans doute très bon.
ps: super blog.
On May 18, 2011 at 1:10 am
Right so that is the last time I throw away my radish tops!! Diane
On May 18, 2011 at 1:38 am
Nuts about food says:
Lovely idea and so great not to waste!
On May 18, 2011 at 2:54 am
Jumanah (Healthy Liv says:
Wow! This looks delicious!
On May 18, 2011 at 3:00 am
This is an excellent idea Joumana! I love stuffed handmade pasta! The flavors are priceless!
On May 18, 2011 at 6:04 am
I love this idea! You are so creative!
On May 18, 2011 at 7:42 am
Love the color of that beautiful pasta…what a great use for radish tops!
On May 18, 2011 at 9:38 am
Un plat certainement savoureux. Une combinaison qui me plait beaucoup.
A très bientôt.
On May 18, 2011 at 10:46 am
I’ve just discovered your blog and I’m totally smitten. Gorgeous photos and all your recipes look delicious. I can’t wait to try some of them out!
On May 18, 2011 at 12:50 pm
Des lasagnes différentes et goûteuses je le dis ” où vertement “….
On May 18, 2011 at 10:10 pm
Magic of Spice says:
Lovely idea for radish greens, the pasta looks fantastic, and of course goat cheese is always a pleasure 🙂
On May 19, 2011 at 12:05 pm
I never think to use the radish tops. This is genius! It looks so yummy. And, of course, I love the idea of not throwing anything away.
On May 19, 2011 at 7:57 pm