Fusilli with chard cream, flat pancetta and grated strong Provolone Valpadana P.D.O.
for 2 people – difficulty: average – preparation time: 30 minutes
180 g Fusilli
1 Bunch of chards
Salt and pepper
Oil, garlic, some anchovy fillets, chilli
80 g Provolone Valpadana PDO strong
50 g Flat pancetta
Separate the turgid and white part of the chards from the green part. Blanch the leaves in boiling salted water, then emulsify with plenty of extra virgin olive oil, salt, pepper and pasta cooking water. Set aside.
Brown the flat pancetta in a non-stick frying pan without fat and set aside.
Finely cut the white part of the chards and brown them with oil, garlic, chilli and some anchovy fillets. Deglaze with cooking water and toss in the fusilli that was boiled in the same cooking water as the stick leaves. Add the cream made with the leaves and mix everything.
Serve on a serving plate and finish with the flat pancetta and plenty of grated Provolone Valpadana PDO strong to give even more flavour.
Chef’s tip: You can make this recipe with other vegetables … delicious with broccoli, all kinds of cabbage or beet tops, spinach, dandelion … unleash your imagination!