Taillerins aux herbes

Yield: 1 Servings

Measure Ingredient
1 tablespoon Butter
2 \N Cloves garlic, chopped
1 \N Whole large leek, chopped
3 cups Soup greens, finely chopped [Kamman calls for 1 cup each of spinach, Swiss chard, and nettles - KH]
\N \N Salt
\N \N Freshly ground pepper
2 \N Eggs
3 \N Egg yolks
2½ cup Unsifted all-purpose flour
½ teaspoon Salt

I can't say that I have actually made this recipe, but the ones I have made from the same book are quite reliable. This is minimally adapted from "Madeleine Kamman's Savoie" by Madeleine Kamman (Atheneum: NY, 1989).

Heat the butter in a large saute pan, add the garlic and leek, and toss in the hot butter 3 to 4 minutes. Add all the greens, salt and pepper. Cover the pot to draw the water out of the vegetables. Remove the pot lid and cook, stirring occasionally until all the water has evaporated. Cool completely. Beat the eggs, egg yolks, and cooked greens together. Make a well in the flour. Put the egg/greens mixture in the well. Add the salt.

Draw the flour into the egg mixture. Knead into a smooth dough approximately 10 minutes; flour your hands lightly if the flour is too wet or moisten them with a little extra egg if the flour is too dry. Either cut the dough into about six pieces and run through a pasta rolling machine until smooth and dry, or continue to knead for a few more minutes by hand to get the same effect. From here on in, you can follow your favorite method for turning the dough into noodles, either stretching it by hand or using a machine.

Posted to rec.food.recipes by Kenneth Allen Hyde <HKA55365@...> on Mar 10, 1994.

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