Pescatarian Cookbook: Delicious Recipes to Maintain a Healthier Lifestyle by Frost Tracy

Author:Frost, Tracy [Frost, Tracy]
Language: eng
Format: epub
Published: 2020-08-08T16:00:00+00:00

"So tasty!"

Serving: Makes 4 servings | Prep: 30m

Ingredients

_ 2 cups semolina flour (pasta flour)

_ Kosher salt

_ 1/4 cup (1/2 stick) unsalted butter

_ 1 bunch mustard greens (about 6 oz.), center ribs and stems removed, leaves torn into pieces (about 6 cups)

_ Freshly ground black pepper

_ 1/4 cup grated Pecorino or Parmesan

_ Ingredient info: Semolina flour is available at Italian markets, specialty foods stores, and some supermarkets.

Direction

Spread semolina flour into 8x8x2-in. baking dish in a fair layer. Use 1 cup water to fill a small bowl; put it near the dish. Gather your thumb and fingertips of one hand collectively and paintings in 4-five batches; quickly dip into the bowl with water, carry the hand from the bowl then splatter water on semolina.

Repeat a few instances until semolina's surface receives dotted with nickel-sized ragged moist patches; stand for 5 seconds until water is absorbed, making person dumplings.

Flip dumplings over to coat in semolina with a spatula/slotted spoon positioned into a sieve. Gently shake the above identical baking dish to remove extra semolina. Put dumplings onto a big rimmed baking sheet then repeat with leftover water and semolina until all semolina or water is used. You would possibly have a few leftover semolina or water.

Cook dumplings in 3-four batches in a large pot with slowly boiling salted water (dumplings wreck if water boils too rapidly), swirling water lightly 1-2 instances to avoid sticking, for 30 seconds until al dente. Put Frascatelli onto another huge rimmed baking sheet with a slotted spoon.

Heat butter till browned bits shape on the bottom of pan and butter is foamy in a large skillet on medium-high heat. Add cooked Frascatelli; gently toss to coat. Add the mustard greens; gently fold to just coat and wilt veggies slightly. Season with pepper and salt to taste. Divide into bowls. Put grated pecorino over.

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