Sunday, June 9, 2013

Beautiful Chard!

I wasn't wowed by this recipe. I had some technical issues with the rainbow chard and some flavor issues with the whole dish. But before we get into the breakdown lets admire this beautiful piece of produce. Isn't it just gorgeous?
When I added everything together the pieces of chard leaves gravitated towards each other and clumped up. It was impossible to evenly distribute it throughout the dish. Secondly the flavor was a little bland unless you got a hit of red pepper. A bite with the ricotta cheese helped the flavor so I added extra ricotta and mixed it up with the whole dish instead of just using it as a topping. When Mr. Lawyer  added some garlic powder to the leftovers that helped it out a little but overall it was very underwhelming. Sad story.
Orecchiette with Ricotta and Chard Pan Sauce
(from Better Homes & Garden)
1 large bunch organic swiss or rainbow chard
3/4 pound dried orecchiette pasta
2 tablespoons olive oil
2 tablespoons butter
crushed red pepper
2 ounces ricotta salata, asiago or pecorino cheese finely grated
1/4 cup fresh whole milk ricotta
sea salt and pepper
freshly grated Asiago
1. Bring large pot of generously salted water to boiling. Separate chard stems from leaves; cut both into bite-sized pieces. Add orecchiette to boiling water. Set timer for 10 minutes.
2. Meanwhile, for pan sauce, in large skillet heat oil over medium-high heat. Add chard stems, cook 3-5 minutes, until crisp tender.
3. After 10 minutes, add chard leaves to cooked pasta; cook 2 minutes more. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot; place over lowest heat setting. Add chard stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in Asiago; toss. Season with pepper and nutmeg. Divide among bowls. Top each with about 1 tbsp. ricotta. Add sea salt, pepper, and additional Asiago to taste.

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