Introduction
Frascatelli, a traditional Italian pasta, comes to life with this unique twist featuring Pecorino cheese and mustard greens. A perfect blend of rustic flavors and fresh ingredients, it promises an unforgettable culinary experience that bridges the gap between classic pasta dishes and innovative cooking.
Tips for this recipe
For optimal results, ensure your semolina flour is at room temperature before mixing to prevent lumps in the dough. Gentle kneading will produce a smooth texture ideal for frying into crispy frascatelli. Use a large pot of boiling salted water to cook pasta al dente and reserve some pasta cooking water to enrich your sauce.
Why you will love this recipe
The marriage of chewy, crunchy frascatelli with the tangy mustard greens and rich Pecorino is a delightful surprise that tantalizes all senses. It’s a dish that not only respects its roots but also innovates to cater to modern palates seeking variety without compromising on authenticity.
Ingredients
2 cups semolina flour (pasta flour)
Kosher salt
1/4 cup unsalted butter, melted and cooled
1 bunch mustard greens (about 6 ounces), center ribs and stems removed, leaves torn into pieces (about 6 cups)
Freshly ground black pepper
1/4 cup grated Pecorino or Parmesan cheese
Adviced equipments
– Large mixing bowl
– Rolling pin or pasta machine
– Heavy-bottomed pot
– Colander
– Frying pan
– Tablespoon and knife for mustard greens prep
– Pasta board (optional)
History of the recipe
Originating from Southern Italy, frascatelli is a type of long-shaped pasta traditionally enjoyed with simple sauces. The incorporation of mustard greens and Pecorino cheese in this variant showcases regional creativity while keeping the heartiness and simplicity of the original dish intact.
Mustard greens, commonly found in Southern Italian cuisine, add a peppery depth that complements the semolina’s mildness and the richness of Pecorino cheese. The use of local ingredients like Pecorino not only highlights regional flavors but also nods to sustainable cooking practices by incorporating farm-fresh produce into everyday meals.
This recipe, while a contemporary interpretation of frascatelli, pays homage to the pasta’s roots and adaptability. It showcases how traditional dishes can evolve over time to embrace new tastes without losing their soul.
Fun facts about this recipe
Did you know that semolina flour, derived from durum wheat, has been a staple in Italian cooking since the Middle Ages? Its high protein content makes it ideal for pasta production, and its glutenous nature ensures the dough’s elasticity.
Additionally, mustard greens are not only an essential ingredient here but also hold historical significance as a medicinal plant in Italian culture. Used to treat various conditions, including digestive issues, they have now become a celebrated component of this innovative recipe.
The use of Pecorino cheese is another nod to tradition with a modern twist. Unlike the ubiquitous Parmesan, Pecorino hails from sheep’s milk and offers a distinct flavor profile that ranges from fruity and floral notes to salty undertones – making it an excellent pairing for mustard greens in this recipe.
