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Prep Time: 12 Minutes Cook Time: 28 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A well-seasoned cast-iron skillet is in order for this impressive deep-dish entrée. Ingredients:
1 pound fresh swiss chard |
8 large eggs |
1 cup milk |
1 cup ricotta cheese |
1 1/2 teaspoons dried thyme |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 (9-oz.) package refrigerated linguine, cut in half |
3 tablespoons olive oil |
2 cups (8 oz.) shredded italian blend cheese |
Directions:
1. Bring 4 qt. water to a boil in a 6-qt. Dutch oven.
2. While water comes to a boil, remove and discard stems and ribs from chard. Coarsely chop leaves. Wash chard thoroughly in cold water; drain well. Process eggs and next 5 ingredients in a blender until smooth.
3. Add chard leaves and pasta to boiling water. Return water to a boil; boil 1 minute. Drain well, pressing out excess moisture from chard with the back of a spoon. Return pasta and greens to pan; toss until blended.
4. Brush a 10 cast-iron skillet with olive oil. Arrange pasta and greens in skillet; sprinkle with cheese. Pour egg mixture over cheese, pressing to submerge pasta and greens in liquid.
5. Place skillet over medium heat for 2 minutes. Immediately transfer to hot oven. Bake at 400° for 25 minutes or until golden and set. Let stand 10 minutes before inverting onto a serving platter, if desired, and cutting into wedges.
6. *It's easier to prepare greens if you chop or tear them first before cleaning in several washings of cold water. Drain well between washings, and finish with a whirl in a salad spinner to remove sandy grit.
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