Quick Pipe Pasta with Swiss Chard

Quick Pipe PaSTA WITH CHARDS BY DINNERINVENICE

Quick Pipe PaSTA WITH CHARDS BY DINNERINVENICE

Don’t get me started. I’ll just mention that when the doctor heard how I got injured, he laughed. I’ll spare you the gory details, but it involved an epic fight with the mini-blender blade falling into the stand mixer bowl (in action), AND the unlocked dishwasher door. In case you ever wondered why  I don’t teach knife skills demos. Today, the saga continues with water flooding our building through the upstairs neighbor’s apartment.

I hope I’m forgiven if I post this recipe without a proper intro!

To cheer me up, feel free to share your most surreal kitchen accidents in the comment box.

Quick Pipe Pasta with Swiss Chards

Prep Time: 15 minutes

Cook Time: 20 minutes

serves 4

Ingredients

  • 3/4 lb "pipe" pasta (penne or rigatoni work too, and use 1 lb if you are a group of football players)
  • 3/4 lb Swiss chard
  • 1/2 can (1/2 lb) peeled tomatoes, possibly Italian San Marzano quality (or use fresh, seeded)
  • 1/2 cup black olives (pits removed)
  • 1 chili pepper
  • 1 clove garlic, peeled
  • 3or 4 tbsp good extra-virgin olive oil
  • 4 tbsp grated pecorino romano
  • salt and pepper

Directions

Wash the chard and remove the stems and harder part. You CAN use the stems, they taste great! But they will need to cook for twice as long, so it's easier to do it separately.

Steam or boil the chard in salted water (about 5-10 minutes for the leaves, and 15-20 minutes for the stems, if using). Drain, pat dry and choap coarsely.

Heat the oil in a skillet, add the chili (broken into 3-4 pieces), the sliced olives, and the chard.

Drain the tomatoes from the liquid; chop them coarsely (or crush them with your hands) and add them into the skillet.

Cook for about 5-10 minutes on medium heat, and adjust the salt and pepper.

While cooking the sauce, cook the pasta in a large pot of salted boiling water according to the directions on the package, keeping it "al dente".

Drain the pasta without rinsing it, and transfer it into the skillet with the sauce. Saute with the sauce for a minute, stirring.

Sprinkle with the grated cheese and serve immediately.

http://dinnerinvenice.com/2013/06/13/quick-pipe-pasta-with-swiss-chards/

 

 

 

Puff Slices with Dandelion Greens and Cheese

Puff Slices with Dandelion and Cheese - DinnerInVenice

Puff Slices with Dandelion and Cheese - DinnerInVenice

This week, the nice weather inspired me to check out my neighborhood “community gardens”, and I found a few fun things to cook with. Of course, if you live in the suburbs, you might already have a lot of these interesting greens growing in your own property.When it comes to that stubborn backyard weed… why kill them when you can eat them?

Dandelion greens, for example. They make a great addition to a salad, but you can also try something fancier. They pair perfectly with cheese. Make sure they are not treated with toxic chemicals. And stay tuned – more “weed” coming soon! Next is borage…..

Puff Slices with Dandelion and Cheese 2 - DinnerInVenice

Puff Slices with Dandelion and Cheese

Prep Time: 5 minutes

Cook Time: 25 minutes

serves 4

Ingredients

  • 1 puff pastry sheet
  • 1 cup (unpacked) dandelion leaves
  • 4 to 6 ounces semi-soft, ripened cheese such as taleggio, Brie or Camembert
  • extra-virgin olive oil to taste
  • salt and pepper to taste

Directions

Pre-heat your oven to 350 F. Wash the dandelion leaves and pat dry.

Roll out the puff pastry and cut it into rectangles. Arrange them on a baking tray lined with parchment, leaving some space in between because they'll raise. . Brush with little olive oil and sprinkle with salt. Decorate with the thinly sliced cheese and the dandelion. Drizzle with little more oil and add a touch of black pepper. Bake at 350 F in a pre-heated oven for about 25 minutes or until the puff pastry is golden. Enjoy immediately.

http://dinnerinvenice.com/2013/04/22/puff-slices-with-dandelion-greens-and-cheese/