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Sprouted Whole Wheat Levain Fettuccine with Fennel Pork and Chard in a Creme Fraîche Sauce

Fresh levain fettuccine tossed with a creamy creme fraîche, sautéed fennel and rich Italaian sausage, garnished with grated parmesan.
Difficulty: Medium
Time: 30-35 minutes
Calories: 775 Fat: 47g Carbs: 48g Protein: 33g

ABOUT THE DISH

This sprouted whole wheat Levain pasta highlights, just-milled organic sprouted whole wheat coupled with a hint of levain (Lev-Ahn), which is a fermented (sour)dough. The rich, nutty flavors of the sprouted whole wheat are accented by the slight acidity from the levain –  brightening the overall flavor of the dish while working in concert with the recipe’s ingredients. Succulent Italian sausage and tangy crème fraiche paired with this noodle creates a dish that is rich in flavor and high on satisfaction!

Ingredients
Sprouted Whole Wheat Levain
Garlic
Swiss Chard
Leeks
White Wine
Vegetable Broth Base
Ground Pork
Butter
Creme Fraîche
Parmesan
Sprouted whole wheat levain fettuccine
Featured Ingredient Partners:
Sprouted whole wheat levain fettuccine: Dumpling & Strand - Minneapolis, MN
Ground pork: Hidden Stream Farms

Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Julienne To slice into thin strips about the size of matchsticks.
Nappé Refers to either the ability of a liquid to "coat the back of a spoon" or the act of coating a food.

What you need

Small pot

Large sauté pan

 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Trim the top and bottom of the fennel so that you are left with just the bulb then julienne. Cut stem from chard and rough chop the leaves. Trim the top and bottom from the leek, cut in half lengthwise, rinse and dry again, then thinly slice into half moons. Mince garlic. Grate parmesan. Mix the vegetable broth base with 1.5 cups of warm water until dissolved. In a medium pot bring 6 cups of salted water to a boil for step #4.

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Step 2: BROWN THE PORK

In a large sauté pan over medium heat add 1 tsp. of oil. When hot add the ground pork and break apart with a wooden spoon as it browns, about 5-6 minutes. Remove from pan and set aside.

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Step 3: SAUTE THE VEGETABLES

In the same pan that you browned the pork in, still over medium heat, add 1 Tbsp. of oil. Add the fennel, leek and garlic and sauté for 6-7 minutes until soft and fragrant. Add the white wine to the vegetables to deglaze the pan. Reduce the white wine until almost dry, 1-2 minutes. Add in the vegetable broth and simmer for 4-5 minutes.

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Step 4: COOK THE NOODLES

Lightly move the pasta around in your hands to loosen the strands from each other. Carefully drop the pasta into the boiling water and give a quick stir to keep them from sticking together. Cook for 3-4 minutes until al dente. Drain well and set to the side while you finish your dish.

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Step 5: FINISH THE SAUCE

Add the pork back to the sauce along with the chard, butter and creme fraîche. Stir while the chard wilts, butter melts and the sauce becomes nappé. Add in the pasta and mix to coat.

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Step 6: PLATE YOUR DISH

Divide the pasta between two bowls. Garnish with grated parmesan. Enjoy!