Onion confit and winter greens pasta from Chez Panisse Pasta, Pizza & Calzone by Alice Waters and Patricia Curtan and Martine Labro

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Avocet on December 07, 2011

    An absolute favorite. We particularly like it with buckwheat pasta. Japanese buckwheat soba actually works very well. I like to use kale as the green. I trim the stems and then blanch the leaves for several minutes in the water to be used to cook the pasta, drain them, then slice them up. I think they keep their flavor better than if you blanch cut up leaves. I then heat a little olive oil in a pan and add the kale, saute for a little while and add some chicken stock and simmer gently. No butter needed, and four T would be way too much. I also just use 2 T. butter to saute the onions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.