Fettuccine With Swiss Chard Walnuts And Lemon Recipes

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

PASTA WITH SWISS CHARD

Steps:

• In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

PASTA WITH SWISS CHARD, BACON, AND LEMONY RICOTTA CHEESE

Steps:

• Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
• While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta. When the liquid comes up to a boil, reduce the heat and simmer for 6 to 7 minutes.
• In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
• Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN

Steps:

• Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
• Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
• In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
• Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
• Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
• Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
• Serve warm or at room temperature.
• Note
• Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.

SUNSET PAVLOVA WITH SWEET VINEGAR AND ROSEMARY

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Prepare the meringue: Add the egg whites to the base of a stand mixer with the whisk attachment in place and beat on medium-high speed until firm peaks form, 3 to 4 minutes. With the machine running, add the superfine sugar, a spoonful at a time, until the meringue is stiff and glossy, about 4 minutes more.
• Use a spatula to gently fold the cornstarch and vinegar into the meringue until evenly mixed through. Transfer the meringue to your prepared baking sheet and use a spatula to spread it into an oblong shape that's roughly 14 inches long and 10 inches wide. Use your spatula to create spiky peaks across the surface of the meringue for a more rustic look.
• Place the meringue in the oven, then immediately turn the temperature down to 300 degrees Fahrenheit. Bake for 1 hour, until dry on the outside but chewy through the center. Leave to cool at room temperature, about 30 minutes. Don't worry if it cracks in places.
• Meanwhile, make the syrup: Add the orange juice, vinegar, rosemary sprigs and superfine sugar to a small saucepan and place it over a medium-high heat. Bring to a simmer, then cook for 6 to 7 minutes, until reduced by about half. Off the heat, stir in the lemon juice and set aside to cool completely. It'll thicken to a maple syrup consistency as it cools.
• Make the cream: Add all the ingredients to the bowl of a stand mixer with the whisk attachment in place. Beat on medium-high speed until soft-medium peaks form, 1½ to 2 minutes. Refrigerate until ready to use.
• Prepare the fruit topping: Use a mandoline to finely shave one side of the nectarine to get very thin rounds until you hit the pit, then shave the opposite side. Chop off the narrower ends and save these to snack on. Repeat with the plums. Set both aside on a large plate, separately. Use a small serrated knife to finely slice the grapes and the kumquats into thin rounds of around the same thickness. Set the sliced kumquats on the same plate, discarding the pits.
• To assemble, use the parchment paper to help you transfer the meringue to a large serving platter or board. (Alternatively, you can serve it right from the sheet pan.) Top the cooled meringue with the cream by dolloping and spreading it across the meringue using the back of a spoon, leaving a 1-inch gap from the edges. Artfully top with the nectarines, plums, grapes and kumquats. Dot with the passion fruit. Remove the rosemary sprigs from the syrup and place these on top of the fruit then pour the syrup all over the fruit. Lastly, sprinkle with the extra chopped rosemary. Serve right away, or within the hour, as the meringue will soften as it sits.