Frascatelli With Pecorino And Mustard Greens Recipes

Steps:

• On a work surface, spread semolina in a layer 1/2 inch thick. Have a bowl containing a quart of cold water ready. Line a large baking sheet with sides with parchment or waxed paper.
• Dip the fingers of one hand into cold water, and sprinkle semolina by flicking water off your hand. Repeat until semolina is well-speckled with droplets but not saturated. Use a dough scraper or spatula to gather semolina lightly into a mound. You will see tiny clumps of dough form. Place all the semolina in a large strainer, and sift it back over work surface. Spread tiny clumps that are left in strainer on baking sheet.
• Repeat Step 2 three or four times, until almost all the semolina is in clumps on baking sheet. The last quarter cup or so will be too damp to continue and should be discarded. If not cooking pasta immediately, sprinkle it lightly with additional semolina, and cover it loosely with a clean cloth. It can be left up to 24 hours.
• Bring 4 quarts of well-salted water to a boil. Dump pasta clumps in and cook about a minute, until water just about returns to boil.
• Place olive oil in a 4-quart sauté pan or shallow saucepan. While pasta cooks, warm olive oil over medium heat and add garlic and fresh chili so they start to sizzle.
• Use a skimmer to drain pasta from boiling water and transfer it to the pan with oil. Some moisture should be left clinging to pasta. Alternatively, reserve about 3 cups of pasta water, then drain pasta in a colander.
• Gently stir pasta in oil for a few minutes, gradually adding enough pasta water to keep mixture quite moist, like a risotto. Fold in parsley, 4 tablespoons cheese and, if desired, dried pepper flakes. Divide among 6 soup plates, dust each portion with remaining cheese and serve.

Steps:

• Spread semolina flour in an even layer in an 8x8x2" baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
• Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.
• Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes. Add cooked frascatelli and toss gently to coat. Add mustard greens and fold gently just to coat and slightly wilt the greens. Season to taste with salt and pepper and divide among bowls. Top frascatelli with grated Pecorino.