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Chef Bill Bradley's Stricchetti Verdi with Sausage Sauce


PASTA RECIPE1 1/2 - 2 cups, cups King Arthur Unbleached, All Purpose Flour

7 egg yolks

1/2 t salt

1 tbsp pureed greens

Cook greens & parsley, chill. Puree in blender, make dough, roll out dough on pasta machine. Cut into bow ties.PASTA DOUGH1 bunch of beet greens

1 bunch Italian Parsley

pureed.SAUCE2 tbsp butter

1/2 red onion finely chopped

Lots of butter

5 Italian sausages, w/o fennel seeds

1 cup dry white wine

Bay leaf

6 very ripe tomatoes, pass through food mill

Salt & pepper

Cook the onions in butter, add sausage cook 10 minutes. Pour in the wine and let evaporate then add the tomatoes, bay leaf, salt & pepper. Cover & simmer for 20 minutes, stirring occasionally.

Cook the pasta in boiling water. Sauce the pasta & serve with a lot of parmesan.



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