Turnip Greens and Pasta
Jan. 13th, 2004 01:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutThanks to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
aynathie for her suggestion on what to do with turnip greens.
I tried it last night. I used anchovies and black olives instead of capers and green olives, and I had to use whole unpitted olives because that's all I had, which made the finished dish look a little silly and was a bit unwieldy to eat, but that's OK. I threw in a handful of pine nuts, too, but not currants.
Anyway, the resulting dish was just delicious, a wonderful amalgam of various strong flavors coming together. I will definitely do this again, and probably not just with turnip greens. Plus, it comes together really fast.
Orecchiette is definitely the right pasta to use, especially if you're being silly and using whole olives, or if you're using capers instead of anchovies. They caught and cupped both the big olives and the tiny pine nuts perfectly. I imagine medium shells would work as well as the other suggested alternative, farfalle. (I dislike farfalle.)
Now I just have to figure out what to do with the turnip bottoms. I think I will probably roast them with carrots in the oven and serve them next to something. But what?
aynathie for her suggestion on what to do with turnip greens. I tried it last night. I used anchovies and black olives instead of capers and green olives, and I had to use whole unpitted olives because that's all I had, which made the finished dish look a little silly and was a bit unwieldy to eat, but that's OK. I threw in a handful of pine nuts, too, but not currants.
Anyway, the resulting dish was just delicious, a wonderful amalgam of various strong flavors coming together. I will definitely do this again, and probably not just with turnip greens. Plus, it comes together really fast.
Orecchiette is definitely the right pasta to use, especially if you're being silly and using whole olives, or if you're using capers instead of anchovies. They caught and cupped both the big olives and the tiny pine nuts perfectly. I imagine medium shells would work as well as the other suggested alternative, farfalle. (I dislike farfalle.)
Now I just have to figure out what to do with the turnip bottoms. I think I will probably roast them with carrots in the oven and serve them next to something. But what?
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no subject
Date: 2004-01-13 11:32 pm (UTC)*quack*
*quack*
(if your local store has such a thing. otherwise turkey?)
no subject
Date: 2004-01-13 11:46 pm (UTC)Hm. Duck quarters= leg-and-thigh, leg-and-thigh, breast, and -- ? What is done with the fourth quarter of a duck?
no subject
Date: 2004-01-14 12:13 am (UTC)>What is done with the fourth quarter of a duck?
Sausage.
I don't think the breast is a quarter. It's closer to a half, maybe 40% of the meat. It includes both breasts, right? If you wanted strict quarters, you could section a duck into leg-and-thigh and wing-and-breast on each side. But nobody does. They just make 3 big pieces, and trimmed shreds and soup fixings.