Yield: 4 Servings
|2 tablespoons||Extra virgin olive oil|
|2 ounces||Pancetta or bacon; coarsely chopped|
|Dandelion stems from 2lbs of greens; cut into 1 1/2-inch pieces|
|2 larges||Garlic cloves; thinly sliced|
|1 tablespoon||Fresh lemon juice|
|Crushed red pepper; large pinch|
|Salt; to taste|
|Freshly grated Parmesan cheese; for accompaniment|
Cook the linguine in a large pot of boiling salted water until al dente.
Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate. Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes.
Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper.
Season with salt and serve; pass the Parmesan cheese alongside.
Per serving: 301 Calories; 9g Fat (27% calories from fat); 11g Protein; 43g Carbohydrate; 10mg Cholesterol; 387mg Sodium NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 10, 1998