NEW ENGLAND PIE PUMPKIN
Tis the season! In honor of Thanksgiving, we are sending everyone home with a pie pumpkin. Delightful for both decoration and eating. If you've never used a pie pumpkin to make pumpkin pie from scratch, I highly recommend it. The only added steps are roasting and pureeing.
TOUCHSTONE GOLD BEETS
A delicious orange beet that keeps its color after being cooked.
CELERIAC (Celery root)
Oh celeriac, if only I could write a love letter to you...This form of celery is used for both its root and greens. The greens can be eaten or used as a flavor addition, much like celery. The root can be cut up and made delicious into a gratin, cooked into a frittata, or even sliced and roasted like french fries. I really like to cut up the celeriac, pair it with some red potatoes, and serve just like mashed potatoes. It is light, delicious, and amazingly tasty. One note--it is much easier to "peel" the celeriac with a knife than with a peeler. I essentially just cut the sides until no skin remains.
This chicory is a radicchio type hailing from the town of Castelfranco in Italy. The flower-like cluster has pale green leaves with speckles of burgundy on them, with a more tender inner growth during the late fall. The result is a partially blanched apple green flecked with wine red inner heads--pretty much the most beautiful thing I've ever seen. The taste is much milder and sweet than the more common deep purple radicchio. It can be eaten raw in a salad, cooked as a green, sauteed, braised, baked on pizzas, cooked in risottos, and so on. Below is a great recipe from Babbo's in NY. I've made this recipe a lot without actually making the pasta from scratch. You can find another recipe for Castelfranco risotto here.
A reminder that we will be taking next week off from CSA because of the Thanksgiving holiday.
See you in December.
TAGLIATELLE WITH RADICCHIO CASTELFRANCO, PANCETTA, AND CAPRINO
Roll out the pasta dough on the thinnest setting on a pasta machine. Cut the dough, crosswise into ¼ inch wide strips. Place the tagliatelle on a sheet tray that has been dusted with semolina flour, cover with a clean dish towel, and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons of kosher salt.
In a 12 to 14 inch sauté pan, cook the pancetta over high heat until it is browned and the fat has been rendered, about 10 minutes. With a slotted spoon, remove the pancetta to a plate lined with paper towels and set aside. Add the butter and radicchio and sauté over high heat without shaking the pan too much until they are wilted and light golden brown, about 2 minutes. Season with salt and pepper, add the parsley, and cook 1 minute longer.
Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the radicchio and pancetta. Toss over high heat to coat the pasta, adding pasta cooking-water if necessary to keep the sauce from getting too tight.
Divide equally among four heated pasta plates, place 1 tablespoon of the fresh goat cheese in the center of each pile of pasta, grate asiago over each plate, and serve immediately.
1 recipe pasta dough
¼ pound pancetta or slab bacon, cut into 1/4 -inch cubes
(substitute with chanterelle or lobster mushroom if vegetarian)
1 tablespoon unsalted butter
1 head castelfranco radicchio, cut into 1/2 inch chiffonade
Freshly ground black pepper
1 bunch of flat-leaf parsley, finely chopped to yield ¼ cup
4 tablespoons fresh goat cheese (caprino)
Asiago for serving