Real African Dishes: [MC-AllEthnic-Recipes] Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter

Saturday, July 16, 2011

[MC-AllEthnic-Recipes] Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter - Spanish

* Exported from MasterCook *

Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter

Recipe By :Adapted from Fields of Greens
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup brown butter -- (recipe follows)
1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch chard
1 tablespoon olive oil
1 onion -- thinly sliced
Salt and pepper
2 garlic cloves -- finely chopped
1/2 pound fresh fettuccine
1/3 cup walnut pieces -- toasted
To serve: -- Grated Parmesan cheese

Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.

Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.

When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Serves 2 to 4

Brown Butter
1/2 pound unsalted butter
Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.

Cuisine:
"Spanish"
Source:
"Marquita Farms"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 571 Calories; 35g Fat (53.3% calories from fat); 13g Protein; 55g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 252mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 1/2 Fat.

Nutr. Assoc. : 4131 0 0 0 0 0 0 0 3395 905471 0