Chard Kale Spaghetti
For those of you that follow this blog you know my husband is Italian. His family are from Northern Italy where the food takes on a bit of a French twist. They use to make a traditional dish called Bagna càuda or “hot dip”.
Heavy on the garlic, anchovies, olive oil and butter.
They would mix this up and serve it as a dip for vegetables and freshly baked crusty french bread. Definitely not for the garlic faint of heart.
Anyway Joe use to make it into spaghetti using broccoli rabe … so I decided to do the same with the chard and kale right out of my garden. What can I say … I got tired of steaming it with bacon, onion and lemon.
- 1 lb spaghetti
- 1/2 cup olive oil
- 12 cloves of garlic finely chopped
- 1 tin of anchovies in olive oil
- 1/2 cube of butter
- Big batch of greens can be greens of choice (chard, kale, broccoli rabe, spinich, mustard greens)
- Place the olive oil in a pan on very low heat.
- Add the garlic and allow to simmer for about 30 minutes check it often because you just want the garlic to infuse the oil and not burn.
- Add the anchovies and allow them to heat and break up.
- Add the butter and allow it to melt.
- Keep on warm until ready to add to pasta.
- Bring water to boil in a large pot with salt added.
- Add thin spaghetti or thin fetticini
- Cook for about 3 minutes and add the greens.
- Cook for another 3 to 4 minutes until the pasta is al dente
- Strain dump into a big pasta dish, add the sauce, mix well.
- Sprinkle with grated Parmesan cheese or a mix of grated Parmesan & Romano
- If you are using a good pasta like De Cecco (the best) or Barilla (easy to find and very good) this thin pasta only take 6 or 7 minutes to cook perfectly al dente.
- NEVER OVERCOOK YOUR PASTA TO MUSH!