| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 6 | servings | |
INGREDIENTS
| 6 | sl | Good-quality white bread |
| 7 | ts | Chopped rosemary |
| 1 | Sprig rosemary | |
| 1/2 | c | Extra-virgin olive oil |
| 8 | oz | Fresh goat cheese log; chilled |
| 2 | lb | Beets; greens removed |
| 6 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | lb | Red Swiss chard |
| 1 | lb | Dried cavatelli or orecchiette |
| 6 | Garlic cloves – (to 8); thinly sliced |
INSTRUCTIONS
Remove crust from the bread, and pulse bread in food processor into soft small crumbs. Line a sheet pan with parchment paper. Combine the bread crumbs and 6 teaspoons rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Cut goat cheese log into eight 1/2-inch-thick rounds. Coat each round in olive oil, and dredge in the bread crumb mixture. Arrange the cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight. Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange the beets in one layer on aluminum foil, cut-side down, and place the rosemary sprig on top of the beets. Cover the beets with another piece of aluminum foil, and seal the edges all around creating a rectangular packet. Bake on the lowest shelf of the oven until the beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel the beets; cut the larger ones in half and set aside. Strip the chard leaves from the stems. Discard the stems or saute for later use. Rinse and drain the leaves. Do not dry them. Place the chard in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from the chard, and coarsely chop; you should have about 2 cups. Set the chard aside, but leave the pot on stove. Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in the pasta. Let cook until the pasta is al dente, about 7 to 10 minutes. Remove from heat, drain in a colander, and set aside. Heat about 3 tablespoons olive oil in the chard pot over medium heat. Add the garlic, and cook slowly until the garlic is just toasted, stirring often. Add the chard, the remaining 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and saute until the chard is wilted, about 3 minutes. Add the pasta, toss, and cook just until hot. Adjust the seasoning to taste with the olive oil, salt, and pepper, and transfer the pasta to a large serving platter. Arrange the beets over the pasta. Bake the cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately. Makes 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 205 Calories (kcal); 18g Total Fat; (77% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 2389mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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