Frascatelli With Pecorino And Mustard Greens
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Grated PecorinoDirections:
1
Spread semolina flour in an even layer in an 8x8x2" baking dish
2
Fill a small bowl with 1 cup water and set next to dish
3
Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina
4
Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel
5
Let stand until water is absorbed, forming individual dumplings, about 5 seconds
6
Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve
7
Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet
8
Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over)
9
Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds
10
Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet
11
Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes
12
Add cooked frascatelli and toss gently to coat
13
Add mustard greens and fold gently just to coat and slightly wilt the greens
14
Season to taste with salt and pepper and divide among bowls
15
Top frascatelli with grated Pecorino
16
Spread semolina flour in an even layer in an 8x8x2" baking dish
17
Fill a small bowl with 1 cup water and set next to dish
18
Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina
19
Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel
20
Let stand until water is absorbed, forming individual dumplings, about 5 seconds
21
Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve
22
Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet
23
Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over)
24
Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds
25
Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet
26
Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes
27
Add cooked frascatelli and toss gently to coat
28
Add mustard greens and fold gently just to coat and slightly wilt the greens
29
Season to taste with salt and pepper and divide among bowls
30
Top frascatelli with grated Pecorino