Noodles with Basque Herbs and Vegetables

Name: Noodles with Basque Herbs and Vegetables
Cuisine: French
Ingredients: 1 large leek, white and light green parts only, well washed and finely chopped; 1 cup very finely chopped spinach, beet, or turnip greens; 2 teaspoons confit fat or walnut or corn oil; 2 cloves garlic, finely chopped; 2 teaspoons confit fat or walnut or corn oil; 2 teaspoons confit fat or walnut or corn oil; 3 large egg yolks; 2½ cups unsifted unbleached all-purpose flour; Pepper from the mill; 2 large eggs; 1 cup very finely chopped Swiss chard leaves; Salt; 1 cup very finely chopped spinach, beet, or turnip greens; 1 cup very finely chopped spinach, beet, or turnip greens; 1½ cups coarsely grated Ardi Gazna, Pecorino Romano, or Sardo cheese; 1½ cups coarsely grated Ardi Gazna, Pecorino Romano, or Sardo cheese; 1½ cups coarsely grated Ardi Gazna, Pecorino Romano, or Sardo cheese; 6 large yellow or orange bell peppers, seeded and chopped; 6 large red bell peppers, seeded and chopped; 1 large ¼-inch-thick slice Bayonne, prosciutto, or country ham, diced into ¼-inch cubes; 6 large yellow or orange bell peppers, seeded and chopped; Fat of your choice as needed; 1 teaspoon salt; 12 Italian pear-shaped tomatoes, peeled, seeded, and chopped; 2 teaspoons finely chopped fresh thyme leaves; ½ cup cooked fresh green peas; ½ cup cooked fresh corn kernels; Chopped fresh Italian parsley leaves; ½ cup cooked peeled fresh fava beans; 1 large ¼-inch-thick slice Bayonne, prosciutto, or country ham, diced into ¼-inch cubes

Nouilles aux Z’herbes Basques

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Do not use more fat in the cooking of the greens; it would interfere with the proper texture of the pasta dough. Ardi Gazna is a Basque country cheese made entirely with ewes’ milk.

Ingredients

For the pasta

2 teaspoons confit fat or walnut or corn oil
2 cloves garlic, finely chop

Europe
France
Pasta
Mediterranean

Method

To prepare the pasta, heat the chosen fat or oil in a large skillet over medium-high heat, then add the garlic and brown well. Add the leeks and greens, season with salt and pepper, and toss together well. Turn the heat down to low, cover, and cook until all the water has come out of the greens. Remove the lid and continue cooking until the mixture is completely dry. Cool completely.