Cocktail hour - what’s on our minds?  

Leeks!

From OFAC:

Leeks are cold tolerant and can be harvested year round in many areas.

The white portion is the “prized” part and can be controlled by piling dirt around the leek to keep it in the dark. 

The tops are allegedly less oniony and more cabbagy - so a perfect replacement for our turnip tops!

Leeks are rich in long chain carbohydrates that give them a slippery texture when cooked - these can also help thicken soups and stews (And Sauces too!)

Elephant garlic is a Leek!

Recipe Source

Tortelloni Verdi with Ricotta, Field Greens, and Creamed Turnips : Foodwise

Homemade Pasta Dough (Egg & Eggless Recipe Version) | Aline Made

Ingredients 

Makes 4 to 5 servings

Pasta Dough

4 bunches turnip arugula and leeks greens

240 grams egg yolks

500 grams 00 pasta flour (500 grams of all purpose flour equals 4 cups)

Pinch of salt

Eggless Pasta Dough (Vegan)

1 ½ cup (200 g) Italian 00 flour (pizza flour) or all-purpose flour 

1 cup (180 g) semolina

1 tsp salt

1 tbsp olive oil

¾ cup (180 ml) cold water

Pasta Filling

2 cloves garlic, minced

2 shallots, sliced

3 tablespoons high-quality California olive oil, divided

1 bunch flowering mustard/broccoli rabe

2 cups whole milk ricotta cheese (preferably Bellwether Farms Jersey ricotta)

Zest of one lemon

Salt and pepper to taste

Leek Cream Sauce

1 shallot, sliced

1 tablespoon butter

2 bunches peeled and sliced turnip roots leeks

½ cup vegetable stock or water

Salt to taste

Special Equipment 

Rolling pin or pasta machine

Blender/Food processor

Large pot

Small pot

Sauté pan

Fine Strainer

Steps

To make the pasta dough: In a large pot of boiling, salted water, blanch the arugula and leeks until bright green and tender. Shock in ice water. Squeeze out the excess water and chop the greens roughly. In a blender, purée the turnip greens with the egg yolks and pass through a chinois. To make the dough, create a well in the flour and place the purée in the center. Slowly incorporate the flour into the mixture using a fork. Mix until you can start to knead the dough with your hands. Knead for several minutes—it should take on a silken texture when ready. Rest the dough for 30 minutes before rolling it out.

Eggless Version: Mix flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add olive oil and cold water, knead at low speed for 8-10 minutes until you have a smooth dough

To make the sauce: Sweat the shallots in the butter in a small sauce pot until translucent. Add the leeks and just enough stock or water to reach halfway up the leeks. Cover with a greased piece of parchment cut to fit the pot, and cook through. Purée in a blender until smooth. Add salt to taste. 

To make the filling: Sweat the garlic and shallots with ½ the olive oil in a wide sauté pan. Cook until translucent and soft. Chop the broccoli rabe finely and add to the garlic and shallots. Cook down until the rabe is wilted and tender. Set the mixture aside to cool. In a bowl, mix the ricotta, lemon zest, reserved olive oil and the cooled greens. Mix until thoroughly incorporated. Add salt and pepper to taste.

To make the tortelloni and finish the dish: Roll out the pasta on a wooden cutting board to the desired thickness. Cut into small rounds using a ring mold. Place a dollop of the filling in the center of the round and fold over and twist the pasta around the filling to create the tortelloni. Bring a large pot of boiling salted water to a boil. While you are waiting for the pasta water to boil, warm the turnip cream in a sauté pan over medium-low heat. Add the tortelloni to the boiling water and cook until they float to the surface, then leave for an additional 45 seconds. Add the cooked tortelloni to the sauté pan with the sauce and enough of the pasta water to thin the sauce. Glaze the pasta with the sauce and serve immediately – some additional mustard flowers and grated parmesan make a lovely garnish.