Fusilli Al Caprino Fresco (Serves 6)

Ingredients:

6 quarts cold water
1 bunch dandelion greens, washed, trimmed and drained (if you cannot find dandelion use broccoletti, broccoli rabe, kale or collard greens)
1 tablespoon sea salt for the cooking water
12 oz. rice pasta (Pastariso is a good brand, imported from Italy, available in health food stores and gourmet or whole foods markets). Alternatively, use whole spelt (farro), kamut or whole wheat fusilli (cork-screw shaped noodles)
3 tablespoons extra virgin olive oil, plus 2 more tossed into the cooked fusilli
6 garlic cloves, peeled and pressed or minced
1 package fresh goat cheese (use the creamy cheese, not the crumbly one), usually about 3/4 cup
cayenne or black pepper to taste (optional)

Procedure:

1) Bring the 6 quarts of water to a boil. Drop the dandelion greens in it and blanch them for 1 minute or so. Remove dandelions with a slotted spoon or a strainer. Squeeze excess water out of dandelions and set aside.

2) Add salt to the same water. Drop your pasta in it and cook it according to directions on the package. If using rice pasta you'll have to use the "shocking method", or you'll end up with overcooked fusilli.

"Shocking" means adding 1 cup or so of cold water to the pot every time the water reaches the boiling point, then allowing it to return to a boil before shocking it again. This is done usually twice, often three times, before the rice pasta reaches the perfect "al dente" texture, tender but chewy. Remember to stir, as you shock, to prevent your fusilli from sticking. If using spelt, kamut or wheat fusilli there is no need for "shocking", although some Chefs recommend it for all kinds of pasta.

When pasta is done, drain and return to the pot. Add 2 tablespoons extra virgin olive oil, crumble the goat cheese into it, toss until cheese has melted somewhat and set aside, covered, to keep warm. Chop the greens.

3) Briefly heat oil in a skillet and toss in the garlic. Saute' for a few seconds, then add the chopped greens and saute' for 2 more minutes, to combine them with the garlic.

4) Add dandelions and garlic to the pasta with cheese and toss briefly. Adjust seasoning, add more olive oil if pasta looks dry and sprinkle with a bit of cayenne or black pepper, if desired, and serve immediately.

Learn more about this author, Roberta Maria Atti.
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