Pasta - Mangold Wurzel/Swiss Chard

La Faula Recipes

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Antipasti, Soups, First Courses & Pasta Sauces

Ingredients:

Mangold-Wurzel (Silverbeet - Swiss Chard) sliced into 0.75cm thick slices (calculate 3 medium-large leaves with stalks per adult)
Sunflower Seed Oil
Onions peeled, halved and thinly sliced (calculate 1 onion every 6 adults)
Garlic cloves (calculate 1 clove every 3 adults)
Butter, cut into small pieces (calculate 75g per adult)
Salt (calculate 1/4 teaspoon for 1-6 adults, 1/2 teaspoon for 7-12 adults, 1 teaspoons for 13-18 adults) - NOTE: if you will be adding broth to the recipe - see below - instead of water you will need to halve the amount of salt you add as the broth contains its own salt!!
Water or Broth (calculate 40ml per adult)
Coarsely ground black pepper
Freshly grated Parmesan cheese (calculate 100g parmesan every 6 adults), plus extra for garnish

Pasta (calculate 100g per adult)

Execution:

Harvest the mangold-wurzel (silverbeet) by cutting the outside leaves at the base. Take a few leaves from every plant. DONíT UNDER ANY CIRCUMSTANCES CUT-OFF THE WHOLE PLANT! By cutting only a few leaves at a time, each plant keeps producing for the whole summer.

Wash well the mangold and cut it into 0.75cm slices.

Take a large, heavy non-stick pan (non-stick pans have a black inside). Add sunflower oil sufficient to cover the bottom 1-2mm. Heat on medium-high. Add the onion, garlic and mangold and cook over medium-high heat, stirring occasionally, until the onion and mangold begin to soften, about five minutes.

Add the salt.

Add the water or broth, cover, and reduce heat to low. Cook, stirring occasionally, until the mangold is tender, about 20 minutes. Add the butter, stirring until melted, then season with pepper and remove from the heat.

Cook and drain the pasta, reserving aside 500ml of the cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the mangold, and stir and toss over medium heat until the pasta is well coated. If necessary, add a splash or two more of the reserved cooking water to loosen the sauce. Stir in the cheese.

Transfer to a serving bowl. Serve with additional grated cheese as garnish.