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
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.
Recipe contributed by Mikaela Harf