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salt cellantani freshly ground black pepper extra-virgin olive oil bacon garlic yellow onion red pepper Swiss chard chicken whole-milk ricotta cheese lemon
Viewed: 24 - Published at: 6 years agoIngredients
- Coarse salt
- 1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
- 5 slices bacon, coarsely chopped
- 3 or 4 garlic cloves, chopped
- 1 small yellow onion, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 bunch of Swiss chard, cleaned and coarsely chopped
- 1 cup chicken stock or broth
- 1 cup whole-milk ricotta cheese
- Zest and juice of 1 lemon
- 1 cup grated Parmigiano-Reggiano (a few handfuls), plus some to pass at the table
Method
- Bring a large pot of water to a boil for the pasta.
- When the water comes to a boil, add salt and cook the pasta al dente.
- While the pasta cooks, preheat a large, deep skillet over moderate heat.
- Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes.
- To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized.
- Add the chopped Swiss chard, toss to coat, and wilt the chard down.
- Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta.
- When the liquid comes up to a boil, reduce the heat and simmer for 6 to 7 minutes.
- In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper.
- Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
- Add the lemon juice to the Swiss chard.
- Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta.
- Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute.
- Serve the pasta immediately, dishing it up on top of the ricotta cheese.
- Stir the lemony ricotta up in your bowl to mix with the pasta.
