Pasta with Radishes and Radish Greens

'Tis the season for the radish! Well, in Texas, it's radish-season anyway. And while I loves me raw radishes straight from the ground (take that heat, chili cook-offs!), sometimes I can get a bit overwhelmed with radishes.

Here is a lovely and really interesting way to present radishes, and, it allows you to enjoy the radish leaves, as well!

Pasta with Radishes and Radish Greens
TonyTantillo.com

2 bunches radishes, with tops
1 1/2 T olive oil
1 medium onion, chopped
salt and pepper
12 oz penne, cooked
1/3 c pecorino romano, grated

Separate the greens from radishes. Rinse and dry the greens. Wash the radishes, trim, and then thinly slice so that you have 2 c of radishes.

Put half of the oil in a large skillet over medium heat. Add onion and cook just until it begins to soften, about 5-7 minutes. Add radishes and greens. Cover and cook 7 minutes, until greens wilt and radishes become translucent. Season with salt and pepper.

Add cooked (and drained) pasta to the pot, along with remaining oil, and toss. Add as much as 1/4 c hot water, if needed, to avoid dryness.

Toss with cheese and serve.

Comments

Susy G said…

I have never thought of cooking radishes. I've only had them raw in salads. And, I've never eaten the radish greens either. This looks good; I might try it for something different.

April 25, 2011 at 8:20 AM

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog