Monday, October 21, 2019

1-Pot Blanched Spigarello with Vegan Chorizo Seitan atop Reginetti Pasta (No Added Fat)

I picked up some organic spigarello from Open Door Farm at the Carrboro Farmers' Market and thought I'd make a dish with blanched spigarello. I had some tasty reginetti (we love its texture and firm bite!) pasta from Sfoglini, and thought I'd use it as the base. This is what I did.

I started by blanching the greens. I rinsed the spigarello bunch and put it in heavily salted boiling water. I let it boil for 2-3 minutes till the greens were darkened in color. In the meantime, I had a large bowl of ice water ready. I plunged the spigarello into the ice bath and let it sit for a few minutes till cool, about 10 minutes, then drained.

I used the water that the greens had been boiling in to cook the pasta for its 9-10 minute cook time. When it was done, I drained and rinsed the pasta, then plated it. I used the same pan to saute over medium heat:

  • 2 cloves garlic (coarsely chopped into 1/4" pieces)
  • 1/4 cup onion cut into 1/4" cubes
  • medium bell pepper cut into 1/2" chunks
for about 5 minutes. Then, I mixed in:
I let it cook on low heat for about 7-8 minutes, then coarsely chopped the greens (into maybe thirds), mixed them in with the heat off, and immediately served atop the pasta.

I offered a bit of grated Violife brand Just Like Parmesan to top the pasta; I had a little bit (maybe I should count this dish as almost no added fat, but the "parmesan" is only 5g of fat per ounce, and we had maybe 1/10 of an ounce. It went well with the sauce.


We all enjoyed the meal! I quite enjoy this pasta's rugged texture. The combination was good and it was fun to blanch the spigarello.

Ideas for the future

I should blanch greens more often. I wonder what it would be like to blanch greens and then do a quick blend of most of the greens, mixing in to get a textured green sauce.

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