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Orecchiette with ricotta and chard pan sauce pg.140 Recipe

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This recipe for Orecchiette with ricotta and chard pan sauce pg.140 is from Erin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large bunch organic green or rainbow swiss chard
3/4 Lb. Dried Orecchiette
2 Tbsp. Extra-virgin olive oil
2 Tbsp. Butter
crushed red pepper (optional)
2 oz. Ricotta salata, asiago, or pecorino cheese, freshly grated
1/4 Cup fresh, whole-milk ricotta cheese seasalt and cracked black pepper freshly grated ricotta salata, asiago, or pecorino cheese
Directions:
Directions:
1. Bring large pot of generously salted water to a boiling. Separate chard stems from leaves; cut both into bite-size 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 to 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 stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in ricotta salata; toss. Season with pepper and nutmeg. Divide among bowls. Top each with about 1 Tbsp. Ricotta. Add seasalt, pepper, and additional ricotta salata to taste.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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