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Monday, October 23, 2006

Penne agli aromi/ Swiss Chard Gratin

These two recipes sound just right, not too pretentious, not too difficult but with all the flavor. With that edge for entertaining, Candianswiss is in Switzerland along with her counter-part, Orange X, a cooking duo from heaven!

Hi Babs
I thought I'd send you two of my favorite recipies. They're easy to make and
low cost. I've got many more, but I'm not sure how easy it is to get all the
ingredients in North America (unless you live in a big city). I suggest you
try them out and then decide if you want to post them, okay?
I love these two recipes because they're simple, feed and are fast to make
(30-40 mins). I like to use fresh herbs, but you can also use dried herbs if
they're not available. I've also lost track of the sizes of cans and such,
so it makes it a bit difficult to convert from the metric to US/North
American standards, but I'm sure you can make the necessary adaptations for
me.
I hope you will enjoy. :-)
Take care and hugz to you
!
CanadianSwiss (aka Sandra)
**********************************
Here goes:


Penne agli aromi (Aromatic Penne)
Serves 3-4
2 cloves of garlic
1 medium onion
1 twig of fresh rosemary or 1 tsp dried rosemary
1 twig of fresh sage (or approx. 8-10 dried leaves)
1 small bunch of fresh parsley (approx. 2 tbsp, chopped)
1 tsp oregano fresh or dried
Olive oil
500 gr. (16 oz??) can of peeled whole or chopped tomatoes
Salt
Pepper
250 milliliters (8 fl oz.) cream
500 gr. Penne (or any other pasta where the sauce will stick to nicely such
as maccheroni, "bow ties", etc.)
(Freshly) grated parmesan to taste
Finely chop onion and garlic, then also herbs (if fresh). In a large
skillet, heat olive oil on medium flame and add onions and garlic until
slightly brown, then add herbs and turn down heat to low and steam for a few
minutes until soft. In the meantime, chop tomatoes in a blender and add to
the herb/onion mixture. Stirr well and add salt and pepper and let simmer
for about 15 minutes, then stirr in the fluid cream until the sauce starts
thickening. You may want to add salt or pepper to taste. Cook the penne "al
dente", drain and add directly to the sauce. Turn up the heat to medium and
mix so that the pasta is well covered with the sauce.
Sprinkle with grated parmesan and serve hot with fresh bread and a salad.
Buon apetitto!
Tip: You can also make a great casserole out of this by leaving out the
parmesan, and filling the pasta in a oven proof form, cover with grated
cheddar and bake in the oven until the cheese melts.
**************************************************
Swiss Chard gratin (serves 3-4)
If you can't find Swiss chard, you can replace it with Pak Choy (you'll find
it in most asian supermarkets).
800 gr. Swiss chard or Pak Choy
250 gr. boneless and skinless chicken breast
Salt
Pepper
1 tbsp. Butter
1 medium onion
1 can peeled chopped tomatoes (16 oz.)
1-2 tbsp fresh or dried herbs ( pasley, basil, sage)
2 medium sized eggs
250 ml sour cream (8 fl. oz)
150 gr. sharp cheddar, shredded
Nutmeg
Paprika
A few flakes of butter
Chop the white and part of the green the Swiss chard or pak choy leaves into
1 inch long sticks and clean under running cold water. Put into boiling
salted water for about 1-2 minutes (the vegetable still should be slightly
cripy), drain and let it cool. Cut the chicken breast into 1 inch pces, salt
and pepper, and cook golden brown in a skillet. Chop onion and add to the
chicken and cook until slightly browned. Add tomatoes and simmer for a few
minutes and turn up heat to medium, then add the chopped herbs. Whisk eggs
and sour cream separately, add the grated cheese to the egg/cream mixture,
season to taste with nutmeg and paprika (ev. salt and pepper). Preheat the
oven to 200°C (380° F). Put the chicken mixture and veggies into an oven
proof pan/dish, add the egg/cream mixture, mix well and add a few butter
flakes on top. Put in pre-heated oven for approx. 25-30 minutes.
Serve with a salad and fresh bread.
Enjoy!

3 Comments:

Blogger Chuck said...

both sound great, sandra if you're reading this don't be shy about sending any recipe, we have some pretty good markets here and can find or substitite most anything, half of the fun is seeing different ideas from different countries, thanks again.

7:25 AM  
Blogger CanadianSwiss said...

Sure thing, Chuck ;-) Let me know how it was once you've tried them out.

7:42 AM  
Anonymous Chef Babs said...

canadianswiss, yes, half the fun is seeing what other people are eating in different countries and I just love your contribution. I know my Mom will love the Swiss Chard recipe and I'll be mailing that to her. Food=family=fun and we appreciate your sharing that with us, thanks!

7:58 AM  

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