Saturday, February 16, 2013

Fettucini, Chard, Walnuts and Brown Butter Sauce

Cool weather Swiss chard co-stars with walnuts, currants and brown butter sauce in this easy and elegant pasta dish. 4 servings.

Rainbow Chard


1/2 lb fresh fettuccine
1 tbsp dried currants
2 tbsp golden raisins
8 - 10 cups packed Swiss Chard leaves
1 tablespoon extra-virgin olive oil
1/2 medium red onion, thinly sliced - about 1 cup
2 cloves garlic, finely diced
1/2 cup walnut pieces, toasted
1/3 cup brown butter

Brown butter
Melt 1/4 lb. butter in saucepan letting the solids settle to the bottom. When it reaches a dark amber color and begins to smoke, strain through cheese cloth or remove the solids with a spoon.

Plump the currants and raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 1 to 2 inch ribbons.

Boil 1/2 lb fettuccine in water with 1 tsp Kosher salt. When the pasta is tender, drain in a collander, shake excess water, toss together with the other ingredients when they are cooked.

Heat the olive oil in a large sauce pan. Saute' the onions over medium heat until they just begin to caramelize (dark tan but not burned.) Add garlic, chard and 1/4 tsp salt. Saute for 4 to 5 minutes, until the chard is tender, reduce to low heat. Don't over-cook. It should be tender, not mushy.

Salt and pepper to taste. Garnish with freshly grated Parmesan

~Annie Sommerville, Fields of Greens
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