Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.
Ingredients:
2 large duck egg yolks
1½ cups crème fraîche
5 ounces Grana-style cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
1 bunch broccoli rabe, trimmed of tough ends and separated into florets
1 pound tagliatelle pasta, or other favorite pasta noodle
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Grana and garlic in a heatproof bowl that will fit snugly inside the pot without making contact with the boiling water.
2. Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don’t let it boil). Cook just until the sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
3. Add the noodles to the boiling salted water and cook until al dente, dropping in the broccoli rabe during the last 2 minutes of cooking. Drain the pasta and broccoli, then return to the pot, tossing to coat with most of the fonduta sauce. Season to taste with salt and pepper and add more fonduta as desired. Serve with additional freshly-grated Grana-style cheese.
Springtime Fresh Recipes
This week’s glorious sunshine has us hankering for equally light and bright dishes on the table. Hence, this week’s lineup is full of fresh fare, from herb compound butter and sheep’s milk feta cheese to farm-fresh eggs and locally-foraged morel mushrooms. In addition to these provisions, enjoy a wide variety of pungent greens and fragrant herbs, Gruyère cheese bread and produce like spring asparagus, radishes and broccoli rabe.
Here are a few recipe ideas for the week:
Skillet Baked Eggs with Asparagus
This recent recipe from The New York Times couldn’t be simpler, yet is sure to impress any brunch guest.
Morel Mushroom & Asparagus Egg Benedict
Served over toasted bread, this delicious poached egg benedict is truly stunning.
Sautéed Broccoli Rabe
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Red Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Mustard Green Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with roasted potatoes!
4th of July Recipes
Celebrate America’s independence with a feast fit for grilling and chilling with family and friends. Fire up the barbecue, season your favorite protein or veggies with our smoky house-blend rub and set out the smorgasbord of fresh, seasonal sides found in this week’s box—from a crunchy turnip and radish slaw with sesame vinaigrette and roasted fingerling potato salad to our housemade cornbread topped with honey butter made from Bella Luna Farms honey.
Here are a few recipe ideas for additional sides this week:
White Bean Salad with Broccolini
This rustic white bean dish from Bon Appetit touts bold, assertive flavor, seasoned with lemon, garlic and Parmesan cheese.
Sautéed Radishes with Mint
Bright mint and velvety butter add richness to this unique side.
Spicy Cabbage Slaw
This simple, flavorful slaw is wonderful piled on top of grilled chicken burgers or a pulled pork sandwich.