Thursday, April 22, 2010

Spinach Noodles With Carrots and Preserved Lemon

Can you tell I need to go grocery shopping? This is made from all the odds and ends that I collect in the freezer and vegetable bins. You can easily get your five servings of vegetables a day with a dish like this.

For the noodles:

1 block frozen spinach, cooked, drained and squeezed dry in a towel
3 egg yolks plus 1 whole egg (I used large sized eggs, but honestly, it really doesn't matter)
3 tablespoons water
3/4 teaspoon salt
1 cup semolina flour
1-2 cups AP flour
Extra flour for rolling

Beat the eggs in a bowl until light. Beat in the water, salt and spinach until spinach is well-incorporated and broken-up. Add the semolina flour. By hand, mix in the AP flour until you have a stiff dough. Remove and knead until smooth, adding more flour as needed to keep it from being too sticky. The dough should nearly be too hard to knead. Wrap tightly in cling film and let rest at room temperature for 30 minutes.

Flour a work surface very well. Divide dough into four pieces and roll each in flour again to coat. Roll out until 1/4 inch thin and cut (I used my pasta machine for the cutting, but it works fine by hand. Drag noodles through additional flour and dry on racks for 30 minutes. Turn noodles to other side (yeah, this is a pain, just go slowly) and dry another 30 minutes. Transfer to plastic bags and keep chilled until needed. Noodles freeze exceptionally well, just make the package as airtight as possible.

To cook noodles:

Bring a large pot of salted water to a boil. Add pasta and stir to keep from sticking. Reduce heat to medium and cook until done (about ten minutes) Drain.

For the vegetables:

6 carrots, thinly sliced
6 stalks celery and tops, diced
2 large sweet onions, chopped
4 cloves garlic, chopped
2 tablespoons chopped, preserved lemon peel
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary (crumbled)
Salt and pepper
1 cup fresh parsley, chopped
1/2 cup green olives, sliced
Olive oil

Heat olive oil (about 1/4 cup) in a large pan. Add everything else and cook over medium heat until carrots and onions are soft. Toss with cooked spinach noodles. Top with grated hard cheese if you like.

No comments: