Potatoes And Swiss Chard With Fettuccine
|Red potatoes||1⁄2 Pound, peeled and cut into 1/2 inch diced pieces (225 Gram)|
|Swiss chard||3⁄4 Bunch (75 gm), rinsed, leaves and stalks separated|
|Butter||85 Milliliter (1/3 Cup)|
|Garlic||3 Clove (15 gm)|
|Spanish onion||1 , coarsely chopped|
|Fresh sage/Oregano/parsley||15 Milliliter, finely chopped (1 Tablespoon)|
|Pepper red||1⁄2 , julienned|
|Fresh fettuccine||1 Pound (450 Gram)|
|Dried fettuccine||3⁄4 Pound (340 Gram)|
|Mozzarella cheese||250 Milliliter, grated (1 Cup)|
|Parmesan cheese||85 Milliliter, grated (1/3 Cup)|
1 Preheat the oven to 375°F (190°C)
2 Butter a large shallow ovenproof dish.
3 In a saucepan of boiling salted water, boil potatoes until tender-crisp for 3-4 minutes.
4 Remove with a slotted spoon and set aside.
5 Slice Swiss chard stalks into 1/2 inch (1 cm) pieces.
6 Slice leaves into thin strips and place in a large colander.
7 In the saucepan of boiling water cook Swiss chard stalks for 5-6 minutes.
8 Pour the contents of the saucepan, including the water, over the leaves in the colander.
9 Turn over with a wooden spoon.
10 Let drain and cool in the sink.
11 In a large frying pan, melt butter.
12 Gently sauté garlic, onion and herbs for 5-6 minutes, until soft.
13 Add potatoes, chard stalks and leaves and red pepper and toss lightly.
14 Cover and cook for 5 minutes.
15 In a pan, bring water to a boil and cook fettucine.
16 Drain well.
17 Transfer to the prepared shallow ovenproof dish.
18 Add the Swiss chard mixture and toss to combine.
19 Add the cheese.
20 Season and toss again.
21 Cover and bake at 375°F (190°C) for 20 minutes, or until the cheese is melted through and bubbling.
22 Serve hot in individual serving dishes.