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Orecchiette with Swiss Chard | Apulian Late-Summer Classic
2
(1)
25 min
Quick
Knuspr-Küche
Sonnengereifter Spätsommer auf dem Teller: Zarte Orecchiette-Pasta mit saftig angebratenem Mangold, feinem Knoblauch, einem Hauch Zitrone und knusprig gerösteten Chili-Knoblauch-Bröseln. Ein vegetarischer Genuss aus Süditalien in unter 25 Minuten.
Preparation method
Preparation & Breadcrumb Topping
Wash the Swiss chard thoroughly and shake dry. Cut the stems into approx. 1 cm pieces and coarsely chop the tender leaves. Peel and finely chop the garlic.
Heat 1 tbsp of olive oil in a pan. Toast the breadcrumbs together with one-third of the chopped garlic and a pinch of chilli flakes over medium heat for 3–4 minutes while stirring constantly until golden brown and crispy. Remove from the pan and set aside.
Cook Pasta & Sauté Swiss Chard
Bring a large pot of salted water to a boil. Cook the orecchiette in it according to package instructions until al dente. Reserve a cup of the starchy pasta water (approx. 100 ml) before draining.
Chef's tip
Pangrattato secret: In Southern Italy, crispy seasoned breadcrumbs (Pangrattato) are the traditional pasta topping. They add a wonderful crunch!
Seasonal delight: If you like it extra spicy, you can add another pinch of chilli flakes while sautéing the Swiss chard stems.
75 min
Under an hour
