When I was talking to my sister about this method last week, she joked and said it sounds like a science experiment. And it does, doesn't it? But I guess a lot of cooking is a bit of an experiment. But it made me feel cool that I learned a cooking method that involves the word "extract". There's something so advanced about that. Though I am no where near advanced.
And I'll be jealous you did. My mouth is watering just thinking about it.
How to extract chlorophyll from leafy greens to make pasta
from Essentials of Cooking by James Peterson
1/2 lb spinach (or other leafy greens) leaves, cleaned and stems removed
medium sauce pan
fine mesh strainer (or a medium mesh strainer with cheese cloth)
- Place the leaves in the blender. Pour enough water to go half way up the leaves. Purée for about a minute, until it becomes mostly smooth, like a soup.
- Strain the purée in a fine mesh strainer, letting the reserved green liquid drain into a heavy-bottom medium saucepan. Gently press down on the solids with the back of a lade to get as much liquid out as you can. You can discard the solids. (Or use them in something else like spinach hummus. Yum!)
- Heat the reserved liquid over medium heat until floating green clumps appear. Drain immediately through a fine mesh strainer. This time, don't press down on the solids and be patient. The green paste in the strainer is the chlorophyll. Use the chlorophyll within 2 days or transfer it to a small jar and cover its surface with olive oil. Store in the fridge for a few weeks.
Fresh Spinach Fettuccine with Salmon Cream sauce
1 recipe spinach fettuccine
1/2 cup heavy cream
1/2 cup whole milk
1 garlic clove, sliced very thin
- In a deep sauté pan, heat the cream, milk, and garlic over medium-low heat, stirring occasionally. Once it comes to a simmer, turn the heat off, add the salmon, and cover. Meanwhile, Cook the pasta to al dente.
- The salmon will cook quickly, so keep an eye on it. Once it's barely cooked through, about 3~5 minutes, toss with the pasta and serve immediately.