Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Monday, November 12, 2007

Denti d' Elefante with Bell Peppers and Swiss Chard

Pin It 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

Serve immediately.

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