Elicoidali with nasturtiums and cheeses; chard – 6 May 2012

Supposed to be penne, but this is at least tubular…

Three separate cooking pans come together in this pasta, from The Pasta Bible. Penne are boiled till done. Meanwhile, cream is boiled down a bit (used half and half and it worked quite well) and tiny chunks of fontina (Valle d’Aosta from The Cheese Board) are whisked in until melted. The mixture is removed from the heat and grated parmesan is stirred in. Third, minced garlic and shallots are cooked in butter till translucent and removed from the heat, and thin strips of nasturtium leaves and flowers, plus a minced dry red pepper, are stirred in. I ladle hot pasta water into the bowls to heat them, then drain the pasta and return it to the pan. Pour over the cream/cheese sauce and mix well, then toss in the nasturtium mix and fold to mix. It is helpful if all the nasturtium leaves are not tangled up with each other by this point 😉 Dump the hot water out of the bowls (into the cheese/cream pan to soak?) and fill with pasta. Dot with a good quality Roquefort, and broil till the Roquefort melts a bit; this took about 30 seconds.

I took two more bolted stalks of chard out of the garden, and D helped me by taking off the tiny leaves, after I clipped off all the big ones. I washed them individually, cut out the stalks, and then cut the big leaves in quarters, the small ones in half, and the teensy ones I left whole. I rewashed them one more time, and left them to dry, and then washed and chopped the stalks, and left them to dry, too.

Michel-Schlumberger red table wine Sonoma county Benchland Wine Estate 2007. Got it at Grocery Outlet and wish we’d gotten more. Love it!

{Drafted the 8th, edited, photos added, and posted the 28th}

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