So between an application and another, today I received 2 calls to schedule intervies with some great potential employers. Added to another 2 of last week, today I feel happy and confident and I decided to take a couple of hours off my worrying about work to post
one two of the recipes I have prepared in the last week or so.
For the first time this year I have purchased a CSA share. And that means greens! lots of good greens! So what can you do to use a lot of greens? Well a number of things and here I suggest a couple of ideas.
One recipe is inspired by piadina, a typical sandwich like dish served in Emilia Romagna and a summer favorite in Italy. The other one is inspired to tarte tatin but uses turnips instead of apples.
I used the greens in my CSA, but I am sure you can substitute with almost any kind of green. Hope you enjoy this recipes too!
Crescioni – Swiss chard stuffed half moons
- 7 oz. whole wheat flour
- 3-4 tbsp greek yogurt
- 2 tbsp oil
- 1 tsp baking soda
- 1 pinch salt
- water as needed (about 1/3 to 1/2 cup)
- 1 lb. swiss chard (or other favorite greens)
- 3 oz. fresh mozzarella (I used Piacci)
- 2 cloves garlic
- Olive Oil
- Knead all the ingredients together until you get an elastic and smooth dough. The consistency should be quite similar to pasta dough, much tougher than pizza or bread dough.
- Let rest so that the gluten can relax.
- You can use this dough also as a bread of sort. Just roll it out 1/2 inch thick and grill for 2 minutes on each side.
- Wash the swiss chards and roughly chop into large pieces. Place the chard in a pot without drying it and add a punch (not a pinch) of salt.
- A pinch of salt is what you can hold with 2 fingers, a punch is what you hold with the whole hand and is a highly scientific method used by Italians to measure salt (and often rice).
- Cover the pot and place on medium heat. Let the greens steam, mixing them every now and then until completely wilted.
- When the greens are cooked, drain them and squeeze out all the water you can. Then finely chop them and put in a pan to sautee in hot olive oil with the garlic cloves. Keep the cloves whole so you can take them out before using the greens as filling.
- Let the greens sautee until they are dry, discard the garlic cloves and then set the greens aside to cool.
- Roll out the dough into two flat circles about 1/3 inch thick. Pour half the greens on 1 half of 1 dough round arrange some sliced mozarella on top and fold over the other half of the dough. Seal the dough using a fork. Repeat with the other dough/greens.
- Grill the crescioni on high heat about 2 minutes per side.
- Serve hot so that the mozzarella is still melty.
- 1 bunch turnips with their greens
- olive oil
- 1 apple sized ball of quiche dough
- Wash the turnips and slice them separating the bulb from the grens.
- Drizzle an oven dish with olive oil. Arrange the turnips in one layer.
- Cover with the greens.
- Roll out the dough and place it over the greens.
- Place the tatin in a 400F oven for about half hour or until the dough is golden.
- Enjoy cold.