Trecce dell’orto with Field Greens and Seasonal Vegetables

Trecce dell’orto (braids of the garden) is an Italian semolina colored by and flavored with spinach, carrots, basil and beets.  I’m having this as a warm dinner salad with sautéed squash, cippoline onions, garlic, tomatoes, saffron and fresh herbs..

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Wash, dry and refrigerate fresh field greens an hour or so before assembly.

Cook trecce del’orto until just under done.  Drain (don’t rinse), dress with a little olive oil and set aside to cool slightly.

Heat a heavy skillet over medium heat for 10-15 minutes – we will want to cook the vegetables quickly so as to maintain their flavor and nutritional value.

While the pan is heating, prepare the rest of the ingredients – squash, onions, garlic, tomatoes, bell pepper, porcini mushrooms, herbs and spices.

Sauté mustard seeds and red pepper flakes in olive oil, stirring continuously until they begin to  release their oils, about 2 minutes.

Add all the vegetables and sauté until slightly brown around the edges.  Add the garlic and herbs and cook another minute.  Deglaze with a little vermouth, then add saffron, capers and S&P to taste.

Stir in the reserved pasta and a dollop of fresh cream, stir and remove from heat.

To serve, mound chilled greens on a dinner plate and dress with aged balsamic vinegar.  Top with warm pasta and vegetables and dress with shaved manchego cheese.

This post is part of Food Renegade’s  Fight Back Fridays

4 thoughts on “Trecce dell’orto with Field Greens and Seasonal Vegetables

  1. Oh wow. That last picture looks absolutely gorgeous!

    Thanks for sharing this recipe in today’s Fight Back Fridays carnival. I stumbled it!

    Happy Memorial Day Weekend to you,
    KristenM
    (AKA FoodRenegade)

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