Pappardelle Pasta with Swiss Chard and Bacon
By Mark Marques
Las Vegas Informer
Have you been trying to figure out a new dish or have you seen a vegetable that you have no idea how to cook or have seen on T.V. but not sure what to do with it? Try this very delicious and versatile vegetable that is the star of this dish, Swiss Chard. There are white, red and rainbow Swiss Chard.
Swiss Chard has an earthy taste and subtle sweetness that is delicious. I created this dish to show off the beautiful color of this leafy vegetable. The leafy part and the stems are both edible, but cook at different rates. This recipe started the stems first since they take longer to cook, and the leaves will wilt down similar to spinach. The smoky-ness of the bacon add a nice enhancement to the dish overall and the licorice-mint flavor of the basil lends a depth of richness to enhance the natural slightly sweet notes of this beautiful vegetable. I hope you enjoy this beautiful dish with your friends and family.
If you have any questions or need cooking advice or pairing with wines or spirits, please contact me here at the Informer Family of Publishings or at TheChefMark@GMail.com.
(As with all recipes, read thoroughly and have all ingredients ready.) This recipe will serve 2-4- people.
- ¼ pound bacon cut into small chunks
- ½ medium onion sliced into thin strips
- ¼ cup olive oil
- ¼ cup chicken stock
- 2 tbsp. garlic minced
- 2 tbsp. fresh basil finely chopped
- 1 pound Swiss Chard washed with leaves and stems separated
- 1-2 teaspoons salt
- 2 teaspoons black pepper (fresh ground)
- 1 pound Pappardelle pasta (or any other wide, flat pasta)
In a large pot start water boiling and cook pasta to package directions. While water is starting to boil, in a large sauce pan, with a lid, over medium heat, place olive oil and sauté bacon until bacon is crisp. While bacon is cooking, chop Swiss Chard stems into bit size or 1 inch pieces and set aside. Chop Swiss Chard leaves into 1 inch pieces and set aside separately. When bacon is crisp, remove crisp bacon from pan and set it aside leaving the oil in the bottom of the pan.
Add onions and Swiss Chard stems and sauté until softened, about 5-7 minutes.
Add minced garlic and cook for 5 more minutes.
Add in Swiss Chard leaves and chicken stock. Place lid on pan and the Swiss Chard leaves with wilt. Cook for 5 minutes.
Add black pepper and add salt to taste. Pasta should be cooked and add into Swiss Chard mixture. Toss in bacon pieces and fresh basil into pasta and serve immediately.
Serve with fresh bread and shaved or shredded Parmesan cheese and a nice Chianti Classico to round out your meal.
Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.