Pasta is a regular staple at our house and this recipe went over really well with my husband and I. The pasta sauce and pasta are from Modern Native Feasts by Andrew George Jr. and the Garlic Bannock was from Cooking with the Wolfman by David Wolfman. My husband and I took a pasta making class a couple months ago, so we were very excited for an excuse to pull out the pasta machine again to make this dandelion greens pasta. I didn’t notice any major flavour difference from a Bolognese sauce made from game meat. One thing I did notice is that the smell of the blended up dandelion greens isn’t very appealing, but once the pasta is cooked the smell is more subtle and doesn’t affect the flavour of the pasta. I love that making the pasta with dandelion greens adds extra nutrients!
I served the pasta with metis bannock which is baked, and reminded me of a very flaky scone recipe. My husband loved it! He labelled it as “Almost as Good as Sex Bread” which I found hilarious! If that isn’t a stamp of approval I don’t know what is.
I was able to find dandelion greens at my local farmer’s market stand, but I had to find the game meat at a specialty butcher. Because the meat is from a specialty butcher it is particularly expensive which could be an obstacle for people wanting to try out these recipes. However, the chefs provide replacements for many of the specialty ingredients. I picked these recipes because I wanted to pick recipes that would be a fusion between recipes I would make at home with traditional ingredients.
A fusion of Indigenous ingredients with Italian flavours and techniques.
- 3 tbsp olive oil
- 1/2 lb ground beef or ground buffalo
- 1/2 lb ground venison or ground beef
- 1/2 lb ground wild board or ground pork
- 1/2 cup onion chopped
- 1 tbsp garlic minced
- 1 cup red wine
- 1 28 oz can whole tomatoes strained, chopped, reserve liquid
- 1 bay leaf
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh basil chopped
- sea salt to taste
- ground black pepper to taste
- 2 cups dandelion greens chopped
- 2 eggs
- 1/2 tsp salt
- 1 1/2 cup flour
Chop dandelion greens, removing the stems. Rinse and dry.
Add dandelion greens to a blender with eggs and salt. Blend until smooth.
In a large bowl add flour and make a well in the middle. Combine with wooden spoon until a dough forms. If it is really wet add some flour. If too dry, slightly wet your hands and knead the dough.
On a lightly floured surface knead the dough for 5 minutes or until it becomes smooth.
Form a ball with the pasta dough and wrap with plastic wrap and allow to rest in the fridge.
When ready use a pasta machine to make fettuccini. Follow the instructions of your pasta machine.
Get a pot of very salty water boiling, and cook the fresh pasta in batches for about 3-5 minutes. Reserve pasta water if you need it to loosen the pasta.
In a large pot, heat olive oil over medium high heat. Add the three types of ground meat and brown. Stirring every so often to crumble the pieces. Once browned add the onion and cook until tender which should take about 2 minutes. Once the onion is tender add the garlic and cook until golden about 1 minute more. Add the red wine and simmer the sauce until the wine reduces, another 5 minutes. Once reduced, add the tomato and the reserved tomato liquid and bring to a boil. Once boiling, reduce the heat to low and add the spices. Allow to simmer until the sauce thickens, about 45 minutes. Once thickened season with salt and pepper to taste.
Serve sauce over dandelion green fettuccini. Garnish with a sprinkle of grated parmesan and chopped fresh parsley and basil.
Recipe from Modern Native Feasts by Andrew George Jr.
A baked version of bannock, extremely tender and delicious.
- 2 cups flour
- 4 tsps baking powder
- 2 tsps sugar
- 1/2 tsp salt
- 1/2 cup cold butter cubed
- 3/4 cup milk
- 2-3 tbsp salted butter
- 1-2 tbsp fresh parsley chopped
- 1 clove of garlic crushed
- 1/4 tsp garlic powder
- 1/4 cup parmesan grated
Preheat oven to 400.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into the flour mixture until it resembles a coarse crumb mixture
Make a well in the centre of the flour mixture and slowly add the milk while mixing with your fingers.
On a lightly floured surface, turn out the dough and knead very gently. Shape the dough into a disk that is about 1 inch thick.
Line a baking sheet with parchment paper or Silpat, and place the disk in the middle. Poke the bread with a fork a few times.
Bake for 20 minutes or until golden brown.
Melt 2-3 tbsp of butter in a small bowl. Add the parsely, garlic, garlic powder. Brush overtop of the bread. Sprinkle the parmesan on top.
Just before serving, place the bread under the broiler to heat it, and melt the parmesan.
Recipe from Cooking with the Wolfman by David Wolfman