This pasta dish is perfect for a cold winter night.
I used cellantani pasta which is almost identical to cavatappi. Gemelli would be the next best substitute, I think.
Wine pairing: a California Zinfandel. I drank Jed Steele's Shooting Star Zinfandel from Mendocino County.
Serves 4-6
Ingredients:
1 lb corkscrew pasta
1 1/2 T. unsalted butter
1 large yellow onion, halved and sliced thin
pinch of dried thyme
1 medium bunch of Swiss chard, removed from stalks and chopped into smaller pieces
8 oz fontina cheese, shredded
pinch of salt and fresh ground pepper
Bring a large pot of salted water to boil. Cook the pasta until al dente, per package directions. (If you overcook it a little, don't sweat it - I got a couple of phone calls during the pasta cooking and missed al dente by a minute, and it turned out fine. PS - who makes phone calls anymore?) Drain the pasta and set aside,
Preheat the oven to 350. Lightly oil a 3 qt glass or ceramic baking dish or lasagna pan.
Melt the butter in a medium saute pan, over med-high heat. Add the onions and stir to coat with butter. Cook, without stirring, for several minutes until the onions start to brown. Sprinkle with a pinch of dried thyme (if you're fancy, you can certainly use fresh herbs). Continue to cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes. Add the Swiss chard and cook until the chard is softened, about 3-5 minutes.
Put the onion and chard mixture into a large bowl and mix with the drained pasta. Mix in about 3/4 of the shredded cheese, as well as a small amount of salt and pepper (only a small amount - Fontina is salty). Pour into the prepared baking dish. Sprinkle with the remaining 1/4 of the cheese.
Bake at 350 for 20 minutes.
I used cellantani pasta which is almost identical to cavatappi. Gemelli would be the next best substitute, I think.
Wine pairing: a California Zinfandel. I drank Jed Steele's Shooting Star Zinfandel from Mendocino County.
Serves 4-6
Ingredients:
1 lb corkscrew pasta
1 1/2 T. unsalted butter
1 large yellow onion, halved and sliced thin
pinch of dried thyme
1 medium bunch of Swiss chard, removed from stalks and chopped into smaller pieces
8 oz fontina cheese, shredded
pinch of salt and fresh ground pepper
Bring a large pot of salted water to boil. Cook the pasta until al dente, per package directions. (If you overcook it a little, don't sweat it - I got a couple of phone calls during the pasta cooking and missed al dente by a minute, and it turned out fine. PS - who makes phone calls anymore?) Drain the pasta and set aside,
Preheat the oven to 350. Lightly oil a 3 qt glass or ceramic baking dish or lasagna pan.
Melt the butter in a medium saute pan, over med-high heat. Add the onions and stir to coat with butter. Cook, without stirring, for several minutes until the onions start to brown. Sprinkle with a pinch of dried thyme (if you're fancy, you can certainly use fresh herbs). Continue to cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes. Add the Swiss chard and cook until the chard is softened, about 3-5 minutes.
Put the onion and chard mixture into a large bowl and mix with the drained pasta. Mix in about 3/4 of the shredded cheese, as well as a small amount of salt and pepper (only a small amount - Fontina is salty). Pour into the prepared baking dish. Sprinkle with the remaining 1/4 of the cheese.
Bake at 350 for 20 minutes.
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