How To make Stinging Nettle Tagliatelle with Hot Sausage
How To make Stinging Nettle Tagliatelle with Hot Sausage
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8 ounces spicy Italian sausage with fennel seeds
cut 1/4" piec 1/2 pound kale, finely chopped :
to yield 4C 1/2 cup chicken stock 1/2 cup freshly grated Pecorino cheese Stinging Nettle Tagliatelle: See notes Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt. In a 10-inch to 12-inch saute; pan, cook sausage over low heat until fat begins to render, about 6 minutes. Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden brown. Add kale and chicken stock and cook until very soft, about 2 to 3 minutes. Season with salt and pepper and remove from heat. Drop pasta into boiling water and cook until tender (about 1 minute). Drain pasta and toss into sauté pan with kale and sausage. Cook over high heat until coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated serving bowl and serve.
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How to make tamales with stinging nettles, Douglas fir tips and morel mushrooms
Filling: 6 cups masa harina 3/4 cup extra virgin olive oil (w/ Fir Oil) 3/4 cup pitted olives 1/4 cup Preserved Lemons 1 1/2 tablespoons salt 1 1/2 teaspoons dried rosemary or thyme 2 medium-large onions, diced and sauteed in 1 tablespoon olive oil 2 cups pureed cooked stinging nettles 5 1/2 cups boiling water 1/2 cup mushroom soaking water
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Also 1 cup dried morel mushrooms, soaked in hot water and then sauteed with 3 tablespoons olive oil and 1/2 teaspoon salt Soak at least 20 corn husks in hot water for at least 30 minutes. Mix together the filling ingredients. Beat the filling for a few minutes with an electric mixer or by hand, with a hefty spoon. Put all the sauce ingredients besides the squash in a pot and bring to a simmer. Then take off the heat and stir in the squash. In each tamale wrapper, put enough filling, top with sauce, pesto if using, and/or cheese and meat, if using. Then cook in a steamer until done, about 2 hours.
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