Page 106 - The Secrets Of Vinegar
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                          Les Secrets du Les du
            Pasta with Fennel and Swiss Chard
The delicate bitterness of Swiss chard pairs perfectly with the pleasant sweetness of fennel and apple cider vinegar.
     Prep time
   15 minutes
   Cook time
  20 minutes
Serves 4
• 1⁄4 cup (60 ml) olive oil
• 1 onion, finely chopped
• Heat oil in a large non-stick frying pan and cook onion for about 5 minutes. Add fennel and garlic and fry until it colors, about
10 minutes.
• Deglaze pan with water and vinegar, cover half of pan with lid and let the liquid evaporate completely over medium-high heat. Add salt, pepper, and hot pepper flakes.
• While the liquid is reducing, bring 4 liters
of salted water to a boil in a large pot. Cook pasta to desired doneness. Add Swiss chard to boiling water 2 minutes before
draining pasta.
• Drain pasta and chard, reserving 1 cup (250 ml) pasta water. Add to fennel mixture and add Parmesan and a bit of olive oil.
If it seems too dry, add some reserved pasta water.
• Toss well and serve in heated bowls. Garnish with raw fennel slices, Parmesan, and freshly ground pepper.
• 1 bulb fennel, stalks removed and thinly sliced
• 2 cloves garlic, minced
• 3⁄4 cup (180 ml) water
• 4 tbsp (60 ml) apple cider vinegar
• Salt and pepper
• Pinch of hot pepper flakes
• 2 lb (900 g) pasta
• 1 lb (450 g) Swiss chard leaves, roughly chopped
• 1⁄2 cup (125 ml) Parmesan cheese

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