Frascatelli with Pecorino and Mustard Greens

Name: Frascatelli with Pecorino and Mustard Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 servings Kosher salt; 170 grams bunch mustard greens (about , center ribs and stems removed, leaves torn into pieces (about 6 cups); 59 milliliters grated Pecorino or Parmesan; 473 milliliters semolina flour (pasta flour); 59 milliliters (1/2 stick) unsalted butter

You can never have too many side dish recipes, so give Frascatelli with Pecorino and Mustard Greens a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 440 calories, 14g of protein, and 14g of fat. This recipe serves 4. If you have semolina flour, kosher salt, mustard greens, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Spread semolina flour in an even layer in an8x8x2" baking dish. Fill a small bowl with1 cup water and set next to dish. Workingin 4-5 batches, gather your fingertips andthumb of 1 hand together and, workingquickly, dip into bowl of water, lift hand frombowl, and splatter water over semolina.Repeat several times until surface ofsemolina is dotted with ragged wet patchesabout the size of a nickel.

Ingredients you will need

Semolina

Dip

Water

Equipment you will use

Baking Pan

Bowl

Let stand untilwater is absorbed, forming individualdumplings, about 5 seconds. Using a fishspatula or slotted spoon, turn dumplingsover to coat with semolina, then transferto a sieve. Shake gently over same bakingdish to remove excess semolina; transferdumplings to a large rimmed baking sheet.Repeat with remaining semolina and wateruntil all of the water or all of the semolinahas been used (there may be some water orsemolina left over).

Ingredients you will need

Semolina

Shake

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Sieve

Working in 3-4 batches, cook dumplingsin a large pot of slowly boiling salted water(if the water is boiling too rapidly, it maybreak up the dumplings), gently swirlingwater once or twice to prevent sticking, untilal dente, about 30 seconds. Using a slottedspoon, transfer frascatelli to another largerimmed baking sheet.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Pot

Heat butter in a large skillet overmedium-high heat until butter is foamy andbrowned bits form on the bottom of pan,about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add cooked frascatelli andtoss gently to coat.

Add mustard greensand fold gently just to coat and slightlywilt the greens. Season to taste with saltand pepper and divide among bowls. Topfrascatelli with grated Pecorino.

Ingredients you will need

Pecorino