Perhaps you remember the lamb pizza I posted about way back when? How good it is when you’ve rolled it up with a mint leaf and dipped it in a bowl of garlic-laced yogurt? This dish is just like that, only on noodles. Oh my god it was so good. Heading straight into the repertoire, this one is.
I found this recipe in the book Olives and Oranges
This would be great with a tossed green salad or cooked greens, but we ate it with cold grilled eggpant and it was beyond sublime. Add a bottle of good red wine and you, like us, will be happy.
(I prefer its UK title, Arabesque)- now we have to get to work on Turquoise. And I really must get hold of a copy of Saha.
by Mario Batali, and found an enticing picture of lamb rib chops dancing around a pile of something green. It was, apparently, a pesto made of broccoli rabe. What a good idea, I thought, I’ll get some at the farmer’s market and try it out! Naturally, not a single booth was offering it…but Blue Heron Farm did have lovely fresh bunches of mizuna, or Japanese mustard greens. Thinking one bitter green might well replace another, we bought a bunch and proceeded to wing the recipe.
and it is pure genius – the bean liquid, flavored with garlic and bay, gets absorbed by the greens and also reduces to a thick sweet glaze that enhances the sweetness of the kale. The beans and greens are served together, and are particularly good alongside lamb chops or steaks, with a nice earthy red Italian or French country wine.
