Stringozzi Pasta with Chard and Serrana Ham

This pasta dish is the perfect fall dinner. Although the flavors are complex, the dish itself is simple and quick to prepare.


2 tbsp “The Shop Agora” Olive Oil

2 bunches Swiss Chard

4 ounces Paleta Serrana by Fermin

1/2 cup finely chopped onion

2 tbsp minced garlic

1 tsp crushed red pepper

1 package Stringozzi by La Romagna

3/4 cup (3 oz) Pecorino Romano (from Shop Agora)

1/3 cup chopped Parsley

Salt and Pepper to taste.



1. Rinse and drain chard; pat dry with paper towels. Remove stems. Slice leaves into 1 inch strips.

2. Cut Paleta Serrana into small cubes.

2. Heat a skillet over medium heat. Add 2 tbsp olive oil. Once oil is hot, add chard and red pepper. Cook

5 minutes or until chard wilts, stirring frequently.

3. Add Paleta Serrana to chard mixture and stir for 1 minute.

3. Cook stringozzi in boiling water for 10 minutes, or until soft. Omit salt and fat. Drain the stringozzi in

a colander over a bowl; reserve ¼ cup stringozzi water. Add the stringozzi and stringozzi water to the

chard/serrana mixture. Stir in ½ cup pecorino romano for about a minute. Add parsley and salt/pepper

to taste. Toss well to combine.

4. Before serving garnish pasta with a dash of parsley and remaining pecorino.

5. Enjoy!


Recipe contributed by Mikaela Harf