Silverbeet is still growing beautifully, and the new seasons seedling plants are growing apace.
Make use of this nutritious vegetable with a delicious Italian style filling for pancakes or pasta.
I've adapted this from a pasta recipe of Rose Gray and Ruth Rogers. If you make your own pasta, this filling is delicious rolled in a sheet of fresh hand made pasta tied at intervals with string, then poached in boiling water and sliced.
Otherwise, a lacy, thin crepe/pancake mix is a delicious alternative.
Finish the dish off with sage butter.
1/2 onion, peeled and finely chopped
a handful of fresh marjoram or parsley
9 leaves of fresh silverbeet, washed, blanched or steamed lightly and chopped
salt and freshly ground pepper
20g reconstituted dried porcini mushrooms
1 1/2 tablespoons olive oil (www.goldencreekolives.com.au)
2 garlic cloves, peeled and chopped
225g fresh mushrooms, coarsely sliced
300g fresh ricotta cheese
1 tablespoon walnuts, toasted and chopped
65g parmesan freshly grated
extra grated parmesan
Sage Butter (see below)
Heat the butter and fry the onion gently until soft. Add the marjoram/parsley and silver beet. Stir to combine flavours, then cool.
Drain the dried porcini, reserving the soaking liquid. Wash them to remove any grit. Heat the oil in a pan and fry the garlic gently for a few minutes. Add the fresh mushrooms and porcini, adding a little of the porcini liquid from time to time, to make the mushrooms moist but not wet. Season and leave to cool.
Put ricotta into a bowl, add spinach mixture, mushroom mixture, chopped walnuts and a generous amount of nutmeg. Add salt and pepper to taste.
Heat butter gently until it melts. When very hot, add a handful of sage and cook for a few seconds until the butter browns and the sage leaves become crisp. Remove from heat and allow to cool.
Place a tablespoon or two of the mixture onto one side of a thin crepe and fold over.
Top with sage butter and two or three sage leaves.
Serve with a green salad of mixed lettuce and rocket leaves.