The savoury, slightly bitter flavour of chard is delicious in combination with dairy. Taleggio is an Italian cheese that is perfect for melting and creates a tangy sauce for the pasta and chard for this sophisticated and quick version of macaroni cheese. This dish is best served with a simple green salad or green veg (broccoli, flat beans etc) dressed with a sharp lemony or mustardy dressing.
Serves: 2 Prep and Cooking: 30 mins
Ingredients:
- 300g chard
From the cupboard:
- 200 ml cream
- 100 taleggio cheese
- 190g large pasta shape (e.g large shells, rigatoni etc) or 250g gnocchi
- 15g breadcrumbs
Method:
- Preheat the oven to 180 degrees C
- Chop the stalks into roughly 1cm slices, and roughly chop the leaves.
- Cook the stalks in some butter or oil for 5 min until softened. Add the leaves and cook until wilted.
- Cook the pasta in plenty of salted water, according to packet instructions. Drain when cooked.
- Cut the tallegio into small pieces. You can include the rind
- Miix the chard and pasta along with the cream and tallegio. Season generously with salt and pepper. Tip the mixture into an oven proof dish.
- Mix the breadcrumbs with a small amount of olive oil and sprinkle over the top.
- Bake for 10-15 mins until the tallegio is melted, and the breadcrumbs are crispy and golden.
Recipe design and image by Alice