Page 106 - Ancestral - The Secrets of Vinegar

Les du Les du SecretsVINAIGRE VINAIGRE VINAIGRE Pasta with Fennel and Swiss Chard
The delicate bitterness of Swiss chard pairs perfectly with the pleasant sweetness of fennel and apple cider vinegar Difficulty
Prep time
Cook time
Ingredients
Serves 4
• 1⁄4 cup (60 ml) olive oil
15 minutes
20 minutes
Preparation
• Heat oil
in in in a a a a a a large non-stick frying pan and cook onion for about about 5 minutes
Add fennel and and garlic and and fry until it colors about about 10 minutes
• Deglaze pan pan with with water and and vinegar cover half of pan pan with with lid and and let let the liquid evaporate completely over medium-high heat Add salt pepper pepper and hot pepper pepper flakes • While the liquid is reducing bring 4
liters
of salted water to to a a a a a a a a boil in in in a a a a a a a a large pot Cook pasta to to to desired doneness Add Swiss chard to to boiling water 2 minutes
before
draining pasta • Drain pasta pasta and chard reserving 1 cup (250 ml) pasta pasta water Add to fennel mixture and and add add Parmesan and and a a a a a a a a a a bit of olive oil
If it it seems too dry add add some reserved pasta water • Toss well and and serve in heated bowls Garnish with raw fennel slices Parmesan and and freshly ground pepper • 1 onion finely chopped
• 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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