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[edit] Ingredients
1 |
pound fresh chard |
|
ounce (or 12 frozen chard) |
3 |
garlic cloves finely chopped |
2 |
anchovy fillets crumbled |
8 |
tablespoons extra-virgin olive oil |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
1 |
pound orecchiette |
|
Freshly-grated pecorino for serving |
[edit] Preparation
Step 1 |
Cook the chard in a pot of salted boiling water (3 to 4 minutes for frozen, 8 to 10 minutes for fresh). Drain well and squeeze out any extra moisture. Chop finely. |
Step 2 |
Combine the garlic and crumbled anchovy fillet in a large saute pan with the oil. Saute until the garlic turns gold in color. Add the chard. Season with salt and pepper. |
Step 3 |
Cook the orecchiette in a large pot of salted, boiling water until al dente. Drain well and transfer to the saute pan with the sauce. Toss for 1 to 2 minutes over medium-high heat. Serve immediately with lots of freshly grated pecorino for sprinkling on each portion. |
Step 4 |
|
Step 5 |
Variations: If you like hot dishes, this one works very well with 1/2 teaspoon crushed chilies. |
Step 6 |
For slightly different but equally delicious dishes, replace the chard with the same quantity of florets and diced stalks of green broccoli or cauliflower, or shredded savoy cabbage. |
