Tuesday, September 03, 2013
Fiorelli Pasta with Swiss Chard, Preserved Lemon, Garlic & Breadcrumbs
Inspired by a recipe from BonAppetit
Prep time: 10 minutes
Cook time: 15 minutes (or until water is boiled plus 7-8 minutes for pasta)
Serves 2 (with leftovers great for frittatas or just heated up)
1/2 box Fiorelli pasta (or whatever your favorite short pasta might be)
1 stick of salted butter, cut into 8 pieces
2 large cloves garlic, crushed (I actually use a fine microplane to turn my garlic into a lovely mush)
pinch or 2 of dried red pepper flakes
3/4 cup panko crumbs
zest of 1 lemon
preserved lemon rind, finely chopped ( I used 1/2 preserved lemon, rinsed well, pulp removed)
1/2 bunch Swiss Chard, main stem removed, leaves coarsely chopped
3 tbsp flat leaf parsley, finely chopped
freshly grated Parmigiana-Reggiano cheese - to your taste at serving
1. In a large skillet melt 2 pats of butter over medium heat. Add the garlic,a pinch of red pepper flakes and panko crumbs and incorporate the butter. Allow the panko to brown, stirring occasionally. You want it to brown, not burn. 2-4 minutes. Add the lemon zest, toss and remove from the skillet. Allow to cool in a dish while you prepare the rest of the dish.
2.Cook pasta according to directions. If you are using fresh pasta, it will take less time to cook than dried, so you might want to start the Swiss chard first.
3. In the same large skillet, melt the remaining butter and add the Swiss Chard. Saute until the chard is wilted 3-5 minutes. Add the preserved lemon and possibly another pinch of red pepper flakes. It will look very oily, but remember, you'll be adding pasta and panko.
4. Drain the pasta when al dente and add to the Swiss Chard. Toss well and transfer to a serving dish. Add the panko and freshly grated cheese. Taste for seasoning. You might want to add some lemon juice, or more red pepper flakes. We enjoyed it as is.