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Ingredientes
- 6 slc good-quality white bread
- 7 tsp minced rosemary
- 1 sprg rosemary
- 1/2 c. extra-virgin extra virgin olive oil
- 8 ounce fresh goat cheese log chilled
- 2 lb beets greens removed
- 6 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 lb red Swiss chard
- 1 lb dry cavatelli or possibly orecchiette
- 6 x garlic cloves - (to 8) thinly sliced
Direcciones
- Remove crust from the bread, and pulse bread in food processor into soft small crumbs. Line a sheet pan with parchment paper.
- Combine the bread crumbs and 6 tsp. rosemary in a small bowl. Pour 3 Tbsp. extra virgin olive oil onto a plate or possibly a shallow bowl. Cut goat cheese log into eight 1/2-inch-thick rounds. Coat each round in extra virgin olive oil, and dredge in the bread crumb mix. Arrange the cheese on the prepared parchment-lined pan or possibly on a large plate, and place in the refrigerator to refrigeratetill hard, at least 1 hour or possibly overnight.
- Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the beets in half, and toss with 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper. Arrange the beets in one layer on aluminum foil, cut-side down, and place the rosemary sprig on top of the beets. Cover the beets with another piece of aluminum foil, and seal the edges all around creating a rectangular packet. Bake on the lowest shelf of the oven till the beets are fork tender, about 30 min. Let stand till cold sufficient to handle. Peel the beets; cut the larger ones in half and set aside.
- Strip the chard leaves from the stems. Throw away the stems or possibly saute/fry for later use. Rinse and drain the leaves. Don't dry them. Place the chard in a large pot over medium heat, and sprinkle them with 2 tsp. salt. Cover pot, and cook over medium heat, opening the lid only to stir, till just wilted. Remove from the heat, return to the colander, and rinse with cool water to stop them from cooking. Using your hands, gently squeeze any excess water from the chard, and coarsely chop; you should have about 2 c.. Set the chard aside, but leave the pot on stove.
- Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add in 1 Tbsp. salt, and stir in the pasta. Let cook till the pasta is al dente, about 7 to 10 min. Remove from heat, drain in a colander, and set aside.
- Heat about 3 Tbsp. extra virgin olive oil in the chard pot over medium heat. Add in the garlic, and cook slowly till the garlic is just toasted, stirring often. Add in the chard, the remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper, and saute/fry till the chard is wilted, about 3 min. Add in the pasta, toss, and cook just till warm. Adjust the seasoning to taste with the extra virgin olive oil, salt, and pepper, and transfer the pasta to a large serving platter. Arrange the beets over the pasta.
- Bake the cheese in the oven till very soft to the touch, heated through, and golden, 6 to 7 min. Remove from oven, arrange warm cheese around platter of pasta, and serve immediately.
- Makes 6 servings.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 482 | |
| Calories from Fat 173 | 36% |
| Total Fat 19.7g | 25% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2865mg | 119% |
| Potassium 1107mg | 32% |
| Total Carbs 64.83g | 17% |
| Dietary Fiber 7.6g | 25% |
| Sugars 3.23g | 2% |
| Protein 13.23g | 21% |
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