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