2nd Harvest Week <> May 17 - 23, 1999

Fettucine with Chard, Raisins, Brown Butter
serves 4

6 tbsp. unsalted butter
1 tbsp. dried currants
2 tbsp. golden raisins
1 bunch swiss chard, cleaned
1 tbsp. olive oil
1/2 med. onion, thinly sliced
2 cloves garlic*, finely chopped
1/2 lb. fettucine
1/3 cup walnut pieces, toasted
grated parmesan cheese

Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, saute onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and saute 4-5 min until chard is just tender. Cook fettucine in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.

*or use a head of green garlic! Cut off roots and dark green leaves and discard them, then chop up the white and light green parts of it and use like you would ordinary garlic cloves.

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