Spring Dandelion Fettuccine
Ingredients
- 1 lb (500 g) trimmed dandelion green (8 to 10 packed cups/2 to 2.5 L)
- 1/2 cup (125 mL) diced smoked bacon (3 oz/90 g)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp (1 mL) black pepper
- 1 lb (500 g) fresh or dried fettuccine
- 1/3 cup (75 mL) dry white wine
- 1 cup (250 mL) chicken stock
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) extra-virgin olive oil
- Grated Parmesan cheese
Preparation
In large pot of boiling salted water, cook dandelions until tender-crisp, 3 to 4 minutes (for wild dandelion, about 2 minutes). Drain; chill under cold water and drain. Chop and set aside.
In large skillet over medium heat, fry bacon until crisp; add onion, garlic and pepper. Fry, stirring often, until onion is lightly golden, 5 to 6 minutes.
Meanwhile, in large pot of boiling salted water, cook fettuccine until al dente, 2 to 3 minutes for fresh noodles. Reserving 1/2 cup/125 mL of the water, drain.
Add wine to skillet; increase heat to high and cook, stirring and scraping up brown bits from bottom of pan, until wine is evaporated. Stir in stock, salt and dandelions; boil until dandelions are tender, 1 to 2 minutes. Add fettuccine; cook, stirring, until heated through and ingredients are well mixed, adding pasta water to moisten as necessary.
Remove from heat; add oil and toss to coat. Serve with cheese.
Makes 4 to 6 servings.
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