A More Prudent Farmers’ Market Pasta
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As I mentioned on Monday, I have a new Sunday dinner tradition: Delaney’s Culinary Fresh pasta mixed with anything I find that morning at the farmers’ market. Last week, I could not resist buying a variety of beautiful, wild mushrooms despite a slightly sketchy story about their origin.
Fortunately, I have made a cyber friend, Melanie Lytle, author of the blog Livin’ the Vida Local, who set me straight. On a year-long mission to eat food grown primarily in the San Diego foodshed, Melanie has extensively researched local food producers, from those setting up booths at farmers’ markets to those selling meat, fish and dairy products in shops. Her blog has already been a tremendous resource for me.
After reading in an article Melanie sent me that the mushrooms I purchased last Sunday might actually have been shipped from Japan, I felt quite deceived. I now know, however, on this big West Coast, I must become a more savvy farmers’-market shopper.
And last Sunday I did make some prudent choices as well, including 8 (yes 8) bundles of Swiss chard which I purchased from the Eli’s Ranch (a farm located in Fallbrook) stand. It was a little excessive, I admit, but I had just read in Michael Pollan’s latest book, In Defense of Food, about the importance of eating leaves as opposed to seeds and about how the shift from a food chain with green plants at its base to one based on seeds — a shift embodied in the Western Diet — has had detrimental consequences to our health. (More on this book in an upcoming entry.)
So, I may have fibbed a little. Delaney’s Culinary Fresh pasta has become a little more than a Sunday night tradition. It has been more like a twice-a-week dinner affair, which supplies us with leftovers for lunch at least twice a week as well. The simplest and most delicious way I have thus far prepared this fresh linguini is this: Sauté sliced onions and fennel together over medium heat until caramelized. Transfer to a bowl. In the same pan, sauté Swiss chard with garlic and red pepper flakes until wilted and add to the bowl. Cook the pasta for two minutes, add to the bowl of vegetables, sprinkle with freshly grated Parmigiano Reggiano and serve. Ben has been very pleased with this combination, loving particularly the toothsomeness of the pasta and the texture of the chard.
As I mentioned above, I will devote an entry entirely to In Defense Of Food, but for now, I’ll give you a little preview. In the last 50 pages of the book, Pollan gives some basic rules to help readers more simply figure out what to eat. Here are a few: Don’t eat anything your great grandmother wouldn’t recognize as food (such as Go-Gurt Portable Yogurt tubes). Avoid Products that make health claims (because even products such as corn oil can make claims such as, “One tablespoon of corn oil daily may reduce the risk of heart disease”.) And my favorite: Have a glass of wine with dinner.
Here’s another good one — one that is particularly relevant to this delectable fresh linguini: Avoid food products containing ingredients that are A.) unfamiliar, B.) unpronounceable, and C.) more than five in number. As a little experiment, I pulled a bag of egg noodles from my cupboard. Here are the ingredients: semolina, durum flour, egg yolks, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid. The Delaney’s Culinary Fresh red pepper linguini, on the other hand, is made with semolina flour, red bell pepper, egg and sea salt — ingregients we all recognize and know how to pronounce.
Visit the Delaney’s Culinary Fresh Web site to read owner Jordan Stone’s inspiring story, to find other locations to purchase this handmade pasta, and to read other ways to prepare a wonderful dinner in no time.
5 thin slices pancetta (Note: This can be omitted. I’ve made this basic recipe twice now, once with pancetta and once with olive oil, and both are delicious. Substitute a tablespoon of olive oil for the pancetta if desired.)
2 small heads fennel
two large heads Swiss chard, escarole or kale, washed
1 tablespoon olive oil
2 cloves garlic, minced
red pepper flakes
1 lb. red pepper linguini purchased, if possible, from Delaney’s Culinary Fresh
Parmigiano Reggiano, grated
freshly cracked black pepper
1. Bring a large pot of water to a boil.
2. Slice the pancetta into thin strips or cut into small dice. Place in a large, nonstick sauté pan over medium-low heat. Cook until the fat melts and the pancetta begins to brown. When the pancetta turns dark brown and becomes crispy, remove from the pan with a slotted spoon or tongs, and set aside. (This could take as long as 20 minutes or as fast as 10, depending on how patient you are with the heat dial and how much time you have to spare.)
3. Meanwhile, slice the fennel into half moons. Slice the onion into half moons as well. After removing the pancetta from the pan, sauté the onion and fennel together over medium heat until slightly caramelized. (Again, this can take more or less time depending on patience.) Season lightly with salt. Once slightly browned, transfer mixture to a bowl and set aside.
4. Meanwhile, if using chard, cut the stems from the greens and chop into 1/2-inch chunks. Cut the greens roughly too. Add a tablespoon of olive oil to the pan, add the stems and sauté over medium heat until tender, about five minutes. Turn the heat to high, add the garlic and the greens and season with salt and red pepper flakes to taste. Using tongs, rearrange the greens until nicely wilted. Turn off heat and add fennel-onion mixture to pan. Toss to combine. (If cooking the pasta right away, you can keep the pan on low heat.)
5. Cook pasta for two minutes. Drain, but do not rinse. Place pasta in a large bowl. Add a few large handfuls of the grated Parmigiano Reggiano. Add vegetables and reserved crispy pancetta pieces, and toss. Serve immediately, passing more cheese and freshly cracked pepper on the side.
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