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Valtellina Macaroni with Cheese
1 medium bunch of Swiss chard
2 tablespoons of butter
1 tablespoon of olive virgin oil
1 medium onion, chopped
1 large clove of garlic, minced
2 tablespoon o f lemon juice
One 16 ounce can of Roma tomatoes, chopped, partially drained
1/2 pound of spinach or regular fettuccine, (or other shape pasta)
1/2 pound of Farmer's cheese
1/4 cup of shredded Romano cheese
3/4 cup of blue cheese |
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Preheat oven to 350ºF. Chop chard including 1-2 inch of
white ribs. Steam until just wilted, toss with 2 tablespoons lemon juice and
two of olive oil. Melt butter in sauté pan, cook onion until soft. Add
garlic and tomatoes, set aside, keep warm. Cook pasta al dente, drain,
refresh with cold water, drain. In 2-quart buttered casserole, layer 1/2
pasta, 1/2 tomato sauce, 1/2 cheeses. Repeat, ending with Romano cheese on
top. Bake 35-40 minutes. Rest 5 minutes before serving.
 
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