Tagliatelle with Swiss Chard and Garlic | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană autentică de toamnă, plină de prospețime și savoare: tagliatelle al dente învăluite într-o emulsie mătăsoasă cu mangold fraged călit în ulei de măsline, unt, usturoi aromat și parmezan maturat. Rapidă, rafinată și reconfortantă!
Ingredients
Preparation method
Preparation
Wash the Swiss chard leaves thoroughly under cold running water and pat them dry gently with a kitchen towel. Separate the crunchy stems from the tender leaves. Chop the stems into small pieces of about 1 cm, and cut the leaves into wide ribbons.
Peel the garlic cloves and slice them thinly. Bring a large pot of water with a generous tablespoon of salt to a boil for the pasta.
Cooking
When the water comes to a boil, add the tagliatelle and cook according to the package instructions until al dente (about 7-8 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Chef's tip
Don't discard the Swiss chard stems! They are packed with flavor and provide an excellent crunchy texture to the dish when sautéed a few minutes before the leaves.
The pasta cooking water is the secret to a velvety sauce: the starch in the water combines with the butter, oil, and Parmesan, forming a glossy and well-emulsified sauce without the need for cream.
15 min
Under an hour
