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  • Squid Ink Pasta with Dandelion Greens and Beans

    Squid Ink Pasta with Dandelion Greens and Beans (see photo on the next spread) is the vegetarian version of a recipe my friend Marilea of Osteria Piazzetta Cattedrale in Ostuni created for me. The dish is well balanced, and the flavors complement each other perfectly. It makes a perfect light lunch and pairs well with a Puglian rosé or a light red.

    • 1 bunch dandelion greens
    • 4 tablespoons (60 mL) extra virgin olive oil
    • 2 cloves garlic, thinly sliced
    • 2 cups (473 mL) cooked white beans
    • 16 ounces (454 g) squid ink pasta

    1. Cut the dandelion greens into bite-sized pieces and boil in salted water for 2 to 3 minutes, or until wilted. Drain and set aside.

    2. In a large pan, heat the olive oil and garlic over low heat. When the garlic starts to sizzle, add the beans and greens and toss to combine.

    3. Meanwhile, cook the squid ink pasta in a large pot of salted water according to the package directions. Drain, reserving a little of the cooking liquid.

    4. Toss the pasta with the greens and beans and serve immediately.

    * This dish tastes divine with fresh squid ink pasta, the way Marilea prepares it. Because fresh squid ink pasta is difficult to find in the United States, I make it with dried squid ink pasta, which you can find in gourmet grocery stores.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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