Pasta with Red Chard and Pancetta
Preparation Time: 15 minutes
Cooking Time: 15 minutes
12 ounces pasta
1 bunch red chard
1 cup fresh bread crumbs
7 Tbsp olive oil
6 ounces pancetta (or bacon), cut into pieces
1 large onion, thinly sliced
1 tsp sea salt
2 garlic cloves, finely chopped
1/4 tsp red pepper flakes
2 Tbsp red wine vinegar
Stack chard leaves and cut crosswise into ribbons. Boil a large pot of salted water for pasta. Toast bread crumbs in 1 Tbsp olive oil with salt and set aside. In a large pan, sautee pancetta over medium heat in 1 tsp olive oil. Cook until golden and crispy. Drain pancetta and wipe out pan.
Use pan to sautee onions in remaining olive oil. When onions have softened, add salt, garlic and pepper flakes and cook for 2 to 3 minutes. Briefly blanch red chard in boiling pasta water. Drain well and add to onions. Remove from heat and add vinegar and salt to taste.
Meanwhile cook pasta until al dente and toss with greens. Serve sprinkled with bread crumbs.
Source: Kraus: Greens: A Country Garden Cookbook.
Wanigan - www.wanigan.com