Easy silver beet (Swiss Chard) baked pasta







I have silver beet (Swiss Chard) in the garden, one of the easiest green leafy vegetable to grow in New Zealand! I usually pick the leaves as I need them, but two of my old winter plants are starting to grow heads so I decided to cut them before is too late.

For this recipe first I washed two big bunches of silver beet and cook them. I boiled the white stalks first, and then the green leaves. To do this I put the stalks in a big pot with a little water, and a pinch of salt, then after they have simmered for 5 minutes I add the leaves but no more water: the steam is enough to cook the leaves. 

Then I made a thick besciamelle: I melted 100 g salted butter, took the pan off the stove and quickly mixed in 100 g flour, then back on the stove and slowly added 1 l milk. I stirred well until thick, and then I added salt to taste, white pepper and freshly grated nutmeg.

In the meantime I cooked 500 g of pasta, I drained it and dressed it with a couple of tbsp of besciamelle, then I placed it in a lasagna dish. I placed the silver beet stalks on top first, and then green leaves as a third layer. I covered everything with the remaining besciamelle. A super generous dusting of grated parmesan cheese on top, and straight into the oven until the crust was golden. This baked pasta cuts like a dream and it is super easy!





Photos and Recipes by Alessandra Zecchini©

Comments

  1. Ciao Alessandra, lo credo che questa pasta è favolosa, già solo l'idea della bietola raccolta direttamente nell'orto mi fa intuire il sapore!

    Prova quell'ovetto fritto, non te ne pentirai, io , al posto dell'uvetta ho usato albicocche secche, ma sicuramente puoi anche ometterle!
    :)

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  3. ricetta come sempre superba. Dunque ..mi organizzo e ti invio :*
    ma dove??? buon weekend, Flavia

    ReplyDelete
  4. Flavia, va benissimo anche riciclare un vecchio post, mi dici il link ed io copio ed incollo sul Blog della Dante (ovviamente metto link, nome, copyright, ringraziamenti e tutto :-).

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  5. Muy recomendable y saludable me encanta soy amante de la betarraga lindo plato Alessandra saludos desde el sur de Chile,hugs,hugs.

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