Where did 2016 go!? That sure went right over my head. I’m still here marking days off my 2016 calendar. Happy New Year! This week, we are making a Paleo Chorizo Rapini Tagliatelle. But before we get started I want to apologize for being gone for a bit. I took some time off due to the holidays and passing of a very important family member. I don’t want to get too off topic but I want to say that I have been very honored to have met such a great man. He fought a valiant battle and was one of the most audacious men I have ever met. Thank you so much for embracing me into your family with such love. Until we meet again, you will be missed very much.
On to a brighter note. What are your New Year’s resolutions? My new year resolution(s) are to spend more time with family and friends, further expand my food horizons, speak less and listen more (this is a hard one, Dev can tell ya!) and to indulge in a lot more paleo pastas! That is why our first recipe of 2017 is a Paleo Chorizo Rapini Tagliatelle which knocks out two of my resolutions. Not only did I get to stuff my face with Paleo Pasta, I also tried a new ingredient, the rapini.
Personally, I am a fan of bitter greens. Devin thinks that I’m completely batshit for it but what can I say? I like ’em. They are completely underrated and under-appreciated. Not only do they add an additional layer of flavor, they are chock full of nutrients! I went to the store in search of turnip greens for my recipe with no availability. I couldn’t go back empty handed and I spotted what I thought were mustard greens but they were called rapini. Out comes the smartphone and low and behold, a bitter green with a similar flavor profile as the turnip greens. Chorizo Rapini Tagliatelle it is. Let’s get started!
Paleo Chorizo Rapini Tagliatelle:
4oz – Hard Spanish Chorizo (Thinly Sliced)
1 Pack – Cappello’s Lasagna Sheet
1 Cup – Rapini (Rough Chopped)
Half – Large Yellow Onion (Diced)
6 to 7 – Cloves of Garlic (Minced)
2 – Bay Leaf
1 Tsp – Fresh Thyme
1 Tsp – Flavor God Cajun Lover’s Seasoning
Kasandrinos Extra Virgin Olive Oil
½ Cup – Grated Aged Manchego Cheese (1 Year) (Optional)
Tapioca Starch
Special Equipment:
Paring Knife
Pasta Machine (Optional)
Chorizo Rapini Tagliatelle Instuctions:
1.) (Updated 02.12.17) First, take out the lasagna sheets from the freezer to thaw for 5-10 minutes. This depends on what weather you are in. On a silicone mat, lay out the lasagna sheets. Dust the sheets with tapioca starch so it is dry to touch and handle. Use the tagliatelle roller to mark each sheet. Then, use a sharp paring knife to cut along the lines. Make sure everything is very dry to prevent sticking. Cook pasta to al dente (90 sec). Toss in olive oil and cover directly with plastic wrap to keep it from drying out.
2.) In a skillet over medium heat, roast the bay leaf in a dry pan for a minute or so. Add EVOO and let it cook for a few minutes until the flavor of the bay leaf is infused with the oil. Remove the bay leaves.
3.) Turn the heat up to medium-high. Add onions and garlic to the pan and saute until the onions are slightly caramelized.
4.) Turn the heat down to medium. Add chorizo to the pan and let the fat render slightly. The Chorizo will get crispy, which adds a great texture to the Chorizo Rapini Tagliatelle.
5.) Turn the heat back up, add in rapini to cook for a minute or so. You don’t want to overcook the rapini.
6.) Lastly, turn off the heat. Add in the previously prepared tagliatelle and the rest of the ingredients. Toss until everything is thoroughly combined. The sweetness of the manchego really helps round out the flavors of the dish as well as the added bonus of cheesy umami flavor. There you have it, my Paleo Chorizo Rapini Tagliatelle and until next time, eat up my friends!
Happy New Year, RAF! This looks so delicious! I am a devotee of bitter mellon. This is a new green for me to try!
Can you be very specific about how you make the pasta out of the lasagna sheets? I used the same kind of roller but it’s for spaghetti (not tagliatelle) & it would not cut through the sheets, like not at all. Do you think it’s because it was for too small of a strip? Also, if I order the one you link to, is that exactly the one you use? One more thing, you say make sure the pasta is dry. Mine is immediately sticky/gummy as I handle it right out of the freezer. Are you letting it thaw out at all? How are you getting it dry. Thanks!
Sarah, I apologize that I was not extremely detail in the process. I am going to update my directions to better explain myself. I used a combination of the roller and a sharp paring knife. The sheets are definitely hard to cut through with just the roller. What I did was let it thaw out for about 10 minutes. Since it is sticky, I dust it with a coat of tapioca starch to let it hand better. I use the roller with a bit of pressure to mark the sheet as a guide. Afterwards, I use a paring knife along the lines to have a cleaner appearance. Again, I apologize for the trouble!
Thank you!! That makes me feel less crazy. 🙂