Dandelion Pasta Recipes
PASTA CACIO E PEPE WITH DANDELION (CICORIA AKA CHICORY)
A healthy twist on traditional cacio e pepe pasta, adding dandelion puree.
Provided by adapted by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 6
Steps:
- Wash and sort the dandelion leaves and rinse well, but don't dry them. Chop the leaves into pieces.
- Heat about 1/4 cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn't completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves.
- Remove from heat and drain if there's any water left in the bottom, then squeeze the rest of the water from the greens. Place in a small food processor with a few pinches of salt, and purée.
- Cook the pasta according to the directions on the package, except use less water than usual. It's important to have lots of starch for this dish.
- Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, or wok, without turning on the burner. Add the grated cheese and pepper.
- Add the pasta using a pasta fork (do not drain the pasta in a colander), and begin stirring the pasta with a wooden fork off the heat. If heat is used, you will end up with clumps of cheese on the pasta. (See my video from my lesson in Italy HERE.)
- Continue to add water as necessary until a sauce begins to form on the pasta. Loreto (who taught me how to make this dish) says that sometimes the simplest dishes are the most difficult. If this step is not done correctly, the sauce won't turn out as it should.
- Now add the puréed dandelion and mix well.
- You can add a little at a time to see how much you like. This is definitely a flexible recipe. If you only use half of the dandelion, freeze the other half for another time.
- Serve immediately.
Nutrition Facts : Calories 239 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 360 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DANDELION PASTA
Dandelion are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic in oil until golden, remove garlic set aside.
- Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
- Toss with the pasta, garlic and sprinkle with the lots of cheese.
Nutrition Facts : Calories 580.2, Fat 15.7, SaturatedFat 2.3, Sodium 42.1, Carbohydrate 92.3, Fiber 5.8, Sugar 4.5, Protein 18
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21 SURPRISINGLY TASTY DANDELION RECIPES STRAIGHT FROM
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- Dandelion Pumpkin Seed Pesto. Pesto is famously versatile, who hasn’t had about a thousand bowls of pesto pasta in their lives? Swap out the basil for dandelion leaves and whip up a batch of this green goodness.
- Golden Dandelion Tempura Blooms. I had never seen anything like this before, but now I am desperate to rush home and give it a try! Go for a savory dip like teriyaki, pop some of your own chosen spices into the batter or change it up and go for sweet, tossing the cute little tempura flowers in sugar and cinnamon.
- Sautéed Spicy Dandelion Greens. It doesn’t always come as an automatic reaction to sauté greens, but it makes for an interesting alternative to a regular salad.
- Dandelion Salad with Goats Cheese and Tomato Dressing. This is basically summer in a salad. Make with or without the pasta, and pop it straight out as the star of your spread with such little effort.
- Cauliflower and Dandelion Soup. Coming into the colder months you can’t really beat a good soup. It’s both detoxifying and delicious, what more could you hope for?
- Warm Potato and Dandelion Salad. Potatoes are my favorite thing in the world, and I challenge you to think of something more versatile. This isn’t just a potato salad, this is a trendy potato salad.
- Sautéed Dandelion Greens with Eggs. You should make this just to Instagram it, look at those colors. This, in the center of a table, paired with a big loaf of crusty bread for dipping would be just heavenly.
- Pasta with Dandelion Greens and Pine Nuts. This dish looks to be smack bang in the middle of comforting and light enough not to leave you feeling like a hunk of pasta yourself when you’re done with it.
- Linguini with Mussels and Dandelion Greens. I am a massively huge seafood fan, so this one is definitely making its way straight into my pot. It’s also a more subtle way of introducing dandelion into your kitchen if you’re not quite ready to jump in at the deep end with the whole idea of eating weeds from your garden.
- Dandelion and Rosemary Shortbread. I, being the little Scottish thing that I am, am of course a big fan of shortbread, and this is no exception. For anyone who can’t cope with anything too sweet, these are the perfect balance between your classic shortbread biscuit and something a little bit different.
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