Fusilli with collards, bacon, and garlic from From the Earth to the Table: John Ash's Wine Country Cuisine (page 112) by John Ash and Sid Goldstein

  • Parmesan cheese
  • garlic
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute Swiss chard or kale for collard greens, Kalamata olives or oil-cured black olives for Niçoise olives, vegetable stock for chicken stock, and corkscrew pasta of your choice for fusilli pasta.

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

  • Eat Your Books

    Can substitute Swiss chard or kale for collard greens, Kalamata olives or oil-cured black olives for Niçoise olives, vegetable stock for chicken stock, and corkscrew pasta of your choice for fusilli pasta.

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.