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Penne with Swiss Chard, Roasted Garlic and Spicy Crumbs
1 head garlic
1/2 cup olive oil
2 to 3 bunches red or green Swiss chard
2 to 3 thick slices Swiss peasant or similar rustic-style white bread generous pinch crushed hot red pepper flakes or to taste
1/2 teaspoon fresh rosemary or 1/4 teaspoon dried
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt
1 pound penne or similar short pasta
1/2 cup chicken or vegetable broth, warmed
grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees. Remove outer, papery skin of the garlic. Place garlic on a double thickness of heavy-duty aluminum foil, dribble a bit of the oil over it, and place it on the middle rack of the oven. Roast garlic until tender when pierced with a cake tester or the tip of a very sharp knife, about 1 hour.
Cut leafy part of Swiss chard away from tough stalks. Discard stalks and cut leaves into large slices. Wash chard well in one or two changes of cold water and place in a colander to drain.
By hand, shred bread into large crumbs (about 1/2 inch). Heat remaining oil in a large heavy skillet over medium-high heat. Add pepper and herbs to the warm oil and cook them for a few seconds, stirring all the while and taking care not to let them burn. Add bread and continue to cook and stir until crumbs are nicely golden brown. Remove crumbs to a plate and sprinkle with salt. Return pan to heat.
Cook pasta in salted boiling water just under the al dente stage. Drain. Place Swiss chard in pan that held bread crumbs, cover and steam until wilted, about 5 minutes. When garlic is cool enough to handle, remove cloves from their skins. Put garlic in a small bowl, mash it with a fork and pour in broth; continue to mash until a rough puree is formed.
Turn pasta into the pan with the Swiss chard. Add garlic mixture and toss over medium heat to combine well and heat through, spoon into a serving dish, top with crumbs, and serve at once. Pass cheese at the table.
Serves 4 to 6.
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Penne with Swiss Chard, Roasted Garlic and Spicy Crumbs
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Category: Recipes
Prep Time: Cook Time: Total Time:
Penne with Swiss Chard, Roasted Garlic and Spicy Crumbs
1 head garlic
1/2 cup olive oil
2 to 3 bunches red or green Swiss chard
2 to 3 thick slices Swiss peasant or similar rustic-style white bread generous pinch crushed hot red pepper flakes or to taste
1/2 teaspoon fresh rosemary or 1/4 teaspoon dried
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt
1 pound penne or similar short pasta
1/2 cup chicken or vegetable broth, warmed
grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees. Remove outer, papery skin of the garlic. Place garlic on a double thickness of heavy-duty aluminum foil, dribble a bit of the oil over it, and place it on the middle rack of the oven. Roast garlic until tender when pierced with a cake tester or the tip of a very sharp knife, about 1 hour.
Cut leafy part of Swiss chard away from tough stalks. Discard stalks and cut leaves into large slices. Wash chard well in one or two changes of cold water and place in a colander to drain.
By hand, shred bread into large crumbs (about 1/2 inch). Heat remaining oil in a large heavy skillet over medium-high heat. Add pepper and herbs to the warm oil and cook them for a few seconds, stirring all the while and taking care not to let them burn. Add bread and continue to cook and stir until crumbs are nicely golden brown. Remove crumbs to a plate and sprinkle with salt. Return pan to heat.
Cook pasta in salted boiling water just under the al dente stage. Drain. Place Swiss chard in pan that held bread crumbs, cover and steam until wilted, about 5 minutes. When garlic is cool enough to handle, remove cloves from their skins. Put garlic in a small bowl, mash it with a fork and pour in broth; continue to mash until a rough puree is formed.
Turn pasta into the pan with the Swiss chard. Add garlic mixture and toss over medium heat to combine well and heat through, spoon into a serving dish, top with crumbs, and serve at once. Pass cheese at the table.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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