Sounds fancy, doesn't it?
I just finished sorting through all my digital pictures, getting them all into organized, labeled files on the computer (backed them up too!). In doing so, I found some food pics I had forgotten about.
The first is for Denti d' Elefante with Bell Peppers and Swiss Chard, more commonly known in our household as Pasta with Red Bell Peppers and Swiss Chard. It comes from my favorite pasta cookbook, The Classic Pasta Cookbook by Giuliano Hazan (son of famed Italian chef Marcella Hazan). The book is now out of print, but if you can find it, I highly recommend buying it. The recipes are wonderful, and in true Dorling Kindersley style, full of pictures, and step by step instructions.
Denti d' Elefante with Bell Peppers and Swiss Chard
In a large pot, bring water & 1 TB of salt to a boil. Cook al dente (soft, but still firm...not mushy)
1 lb. denti d'elefante (tube pasta)
Heat in large skillet over medium high heat:
3 TB extra virgin olive oil
Add, and cook until lightly browned:
4 cloves garlic, crushed
Remove the garlic and add until lightly browned:
2 red bell peppers, chopped into 3/4" squares
Reduce the heat to medium, and add:
1/2 lb Swiss chard leaves, roughly chopped
2 TB water
Season lightly with:
freshly ground black pepper
Cook until the vegetables are tender.
2 TB butter
When the pasta is ready, drain it, and add it to the skillet.
Add and toss to mix:
2 TB balsamic vinegar
1/3 C freshly grated parmigiano-reggiano cheese