A riff on the classic Orecchiette with Turnip Tops. Mustard greens have a lot more flavor, and a little zing. American country ham (dry cured) is one of our treasures and I wish folks would use it more often. It's closest relative is probably speck. It doesn't have the aromatic undertones of (juniper, nutmeg), but you ca use that to your advantage. - eastprong —eastprong
This was a recipe I would never normally make, I thought ‘Why on earth would I want two types of starch in one dish? The pasta is enough!’ Turns out, I was wrong -- and that never happens! The soft creaminess of the potatoes and the al dente bite of the pasta is an amazing combo only heightened by the great balance of bitter mustards with savory, salty ham. I would have thought cubed ham but the julienne was spot on. Eastprong doesn't tell us what to do with the Parmesan, but make sure to add it before serving because it really puts this dish over the edge. I'd recommend adding some herbage, probably thyme and rosemary, too. This is a wonderful recipe that allows lots of experimentation and building. Think this recipe isn't your cup of tea? Try it anyway. - JessicaBakes —JessicaBakes
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