4/01/2010





































Chef's garden, Auberge du Bois Prin, Chamonix, France (Photo: RLW)

Sweet Potato & Mustard Greens Pasta Sauce

I have been experimenting with “super” foods lately and came up with this sauce. The name of the game is great taste along with super antioxidants and vitamins. This sauce is a real surprise of intense taste along with all the advantages of super nutrients.

Sweet potatoes contain unique root storage proteins that have significant antioxidant capacities. They are an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.

Mustard greens (Brassica juncea) are jampacked with nutrients. They provide good to excellent amounts of 9 vitamins (three notable antioxidants: vitamin E, vitamin C and vitamin A), 7 minerals (folic acid and magnesium), dietary fiber and protein. As a member of the Brassica family along with broccoli, cabbage and Brussels sprouts, they also feature the health-promoting phytonutrients known as glucosinolates.

Ingredients:
1 sweet potato (orange flesh), peeled and cubed
1 Vidalia onion, coarsely chopped
1 bunch mustard greens’ stalks, coarsely chopped
1 can roasted chopped tomatoes
1 cup white wine
1 cup chicken stock
1 cup sweet potato cooking water
2 tablespoons olive oil
1 teaspoon freshly grated nutmeg
1 teaspoon red pepper flakes (Aleppo preferred)
1 teaspoon powdered Sumac
1 teaspoon apple vinegar
1 lemon, fresh squeezed juice
1 pound Fusilli pasta
Salt and freshly ground pepper to taste
Grated Pecorino cheese to taste

Preparation:
Boil the cubed sweet potato in a large pot of salted water until fork tender, about 8-10 minutes. Reserve one cup of the liquid. Reserve the cooked sweet potato.

In a large sauce pan sauté the chopped onion and mustard greens stalks in the olive oil for about 5 minutes. (Reserve the mustard leaves for a complimentary salad.) Add the chopped tomatoes and chicken stock and bring to a simmer.

In a blender add the cooked sweet potato, sweet potato water and the wine. Blend until smooth. Add the mixture to the sauce pan. Add the grated nutmeg, Aleppo pepper, Sumac, vinegar, and lemon juice and simmer the sauce until it thickens appropriately; about 15-20 minutes.

Boil the pasta in a large pot of salted water until just done; about 8 minutes. Drain and put the pasta in a large mixing bowl. Add olive oil, salt and pepper and grated Pecorino cheese to your taste. Pour on the sauce, mix and allow to rest for three minutes. Serve with fresh Italian bread and the white wine you cooked with.

Richard Wottrich

No comments: