Poke Sallet Pasta with Lobster and a Fried Egg

Pasta made from poke sallet is one of the most beautiful foods I have ever create . The flavor of the garget was present but modest , unequaled , and endearing . I had the melodic theme for make this alimentary paste while processing the first kettle of fish of poke that I had picked this class . I was look up to it ’s shiny green color when I decide to put that green to use in colored pasta . Making this was a fun kitchen experimentation , and I could not have been happier with the results . I have made colored pasta before ; but , none of them were this beautiful or held their color so well when cooked . Perhaps it ’s the method acting of using a moisture ( rather than dry and ground ) linear . Perhaps it ’s just the magic of poke weed .

The vivid noodles made me want to create a spectacular dish antenna . I had hop to make a dish that let in fresh forage volaille of the woods mushrooms , for color and flavor . But , ironic weather , lack of Swedish mile hiked , and mayhap other foragers have continue us from finding any this Spring . So , I decide to go for the next best matter and create a dish with Poke Sallet Pasta with Lobster … and of course eggs , because clout salade and eggs are traditional .

Some of you reading this , might rule the idea of eating poke sallet with lobster absolutely farcical . possibly it is . But , Southern mortal food is now finding it ’s way onto many fine dining fare . People are start up to realize that country folks in the southeastern US have been eating delicious foods for generation . I was recently divert wait over the menu of a James Beard award winning individual food eating place in Seattle . “ gamy - oddment soulfulness nutrient ” seems so bizarre to me , but observe these foods of essential with gravid monetary value tags is becoming a interior trend . They are selling sides of collard green for $ 10 ! I now finger incredibly moneyed every clip I open our freezer doorway . All of our bags of frozen braised collard greens would be deserving a small fortune dressed up in an up - scale eatery . So , if rough-cut collard greenness can be so loved and valued , I suppose I can make beautiful pasta from poke sallet and top it with lobster .

Poke we need pasta with lobster and fried egg on top

Why not ? Delicious poke weed is an amazingly various fixings . However , when a mess of poke is wangle , it is not usually used in fanciful dishes . Prepared ( safely work on ) poke grass is usually electrocute in bacon grease , scrambled with eggs , or wangle in back fat . All these traditional slipway of eating poke are neat ; but , I get it on find ways to feature humble component in more refined dishes . Since poke is a delicious wild food with tremendous culinary potential , why not make beautiful alimentary paste with it ?

This is not a full alimentary paste - making tutorial . It took me 3 years to learn to make pasta . I watched mountain of on-line video and examine multiple formula and methods . With every attempt I made certain I had a stock of buy alimentary paste as a back up , because I have intercourse I only had a 50 % opportunity at success . I do n’t have to buy back - up alimentary paste now . I finally have alimentary paste devising figured out . But , like many things involve lolly , you really need to develop “ a feel for it . ” Make pasta 50 times , and you will have it figured out . I will share the basic steps and a few helpful things I learned during my alimentary paste making ego - education .

This formula is for a large amount of alimentary paste . I have learned to always make large batches of fresh alimentary paste . I require the wampum big enough for my KitchenAid sociable to do the kneading , which means using a lower limit of 3 cup of flour . I do not advocate making pasta using a mixer unless you have aspiral moolah crotchet .

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