Italian
Pasta with Chard and Aromatic Herbs
by Gambero Rosso · 452K subscribers on YouTube
A refined first course from the Marche region: fresh pasta tossed with a raw chard extract and extra virgin olive oil, served with marinated chard stems and a bouquet of aromatic herbs.
- Difficulty
- medium
Ingredients
11 items- Bietole Selvatiche
- Gambi di BietolaMarinated for at least 10 days
- VinegarFor the marinade
- LemonFor the marinade
- SaltFor the marinade
- OilFor the marinade
- PastaAny short pasta shape works
- Timo SerpilloWild thyme
- Sage
- Olio all'AlloroBay leaf oil, for finishing
- Extra Virgin Olive OilFor mantecatura (creaming the pasta)
Method
- Blanch the wild chard leaves briefly, then pass them through an extractor to obtain a dense nectar.
- Clean the chard stems by removing the tough fibers. Vacuum-seal them with vinegar, lemon, salt, and oil, and marinate for at least 10 days.
- Cook the pasta in salted boiling water until al dente. Drain, reserving some pasta water if needed.
- In a bowl, toss the hot pasta with the chard extract and extra virgin olive oil. Do not heat the pan — mantecare a crudo (cream without cooking).
- Plate a few marinated chard stems on the bottom of each serving dish.
- Top with the mantecata pasta.
- Finish with a generous, artful scattering of fresh aromatic herbs (such as wild thyme and sage) and a drizzle of bay leaf oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
