seasonal RECIPES for those who love to EAT
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4 Large eggs
1 tsp. Salt
1 c. Whole wheat flour
1 to 2 c. All purpose flour, plus extra for rolling
1 (3-5 lb.) Bone-in ham (preferably not spiral cut)
2 qt. Water
2 tbsp. Olive oil
1 Shallot; peeled and minced
3 cloves Fresh garlic, peeled and minced
2 Whole bay leaves
1 lb. Baby potatoes
3 Large carrots
1 lb. Swiss chard
Freshly ground black pepper
Prep. Time: 20 minutes
Cook Time: 1 hr. 30 min.
When I was little, my grandma would make a big pot of savory soup with the leftover ham from Christmas dinner and hand-made square egg noodles. It is based on an old Pennsylvania Dutch recipe, also called Bot Boi, and it has a special place in my childhood memories. While this is a slight variation on grandma’s recipe, it is sure to warm up even the chilliest of noses after a cold day.
1. Remove the ham from its wrapping. Using a large chef’s knife carefully cut large pieces of meat away from the center bone, starting at the large end and working toward the smaller end.
2. Chop the ham into ½ inch cubes as you go, trimming enough meat from the bone to make about 3 to 4 cups of cubes. Set cubes aside and leave remaining meat on the bone.
3. Heat the olive oil in a very large stock pot over high heat; sauté the shallot and garlic for about 3 minutes, until
fragrant and just beginning to brown.
4. Place the ham bone in the pot and add 2 quarts of water and bay leaves. Bring the pot to a boil, then reduce the heat and simmer for about one hour or until water has become a flavorful broth.
5. While the broth cooks, cut potatoes in halves or quarters, depending on size, to get about 1-inch pieces; set aside.
6. Peel the carrots and cut into 1/4 inch thick rounds and cut the larger rounds into half-moons; set aside.
7. Remove the thick stems and veins from the chard. Stack the leaves and cut into ribbons about ½ inch wide; set aside.
8. Remove the ham bone and any pieces of meat that have fallen off, as well as the bay leaves from the stock pot.
9. In a large mixing bowl, whisk the eggs and salt together. Stir in the whole wheat flour in batches, using a fork. Add the all purpose flour in small batches until the dough holds together and can be handled.
10. Transfer the dough to a large floured cutting surface. Knead the dough with more flour until it is no longer sticky.
11. Return the large pot with the broth to the stove over high heat. Add the potatoes and carrots and bring to a
12. While the pot is heating, roll the dough out very thinly (less than 1/4 inch thick). Cut the dough into squares
between 1 and 2 inches.
13. Working quickly, drop the dough squares into the boiling pot one by one, edgewise. Stir the pot occasionally to keep the noodles from sticking to each other.
14. After you’ve added all the noodles, toss in the chard and ham. Cook until the carrots and potatoes are just
tender (about another 5 to 10 minutes, depending on how long it took you to roll out and cut the noodles.)
15. Remove from the heat and adjust the salt and pepper to taste.
16.Ladle into wide, low bowls and serve immediately.