PASTA WITH BRASSICA FLOWERS AND RICOTTA

If you can’t find the Brassica flowers, just use chopped kale. The slight bitterness will be nicely offset by the fresh ricotta. From Dandelion & Quince by Michelle McKenzie. 1 lb (454 g) orecchiette

1/4 cup + 2 tbsps (60 mL + 30 mL) extra virgin olive oil

2 tbsps (30 mL) unsalted butter 3 large garlic cloves, sliced

2 chiles de arbol, cut in half

2 lbs (900 g) mustard, kale or broccoli flowers Fine sea salt Zest of 1 lemon 1 to 2 tbsps (15 to 30 mL) fresh lemon juice

1 lb (454 g) fresh ricotta

1. Bring a large pot of salted water to a boil. Cook the orecchiette. Heat a skillet over moderately high heat and add 1/4 cup (60 mL) olive oil, butter, garlic and chiles. Cook for about two minutes; the garlic and chiles will infuse the warm fat with their pungency and heat. Add about half the mustard or other flowers to the pan with a pinch of sea salt, then toss until they begin to wilt. Add the remaining flowers and another pinch of salt; toss. Cover and cook for five minutes or until wilted and bright.

2. Drain pasta and add it directly to the sautéed flowers, adding a splash of the pasta water to the pan. Turn the heat to low, toss everything together with wooden spoon; cook for a minute or two, then remove from heat. Discard the chiles. Stir in lemon zest, 2 tbsp. olive oil and a squeeze of lemon juice.

3. Spoon the ricotta onto warmed plates and with back of spoon, sweep the mix across the plate. Top with pasta and a drizzle of your olive oil. Makes 4 to 6 servings. Mia Stainsby