Looking through Culinaria Italy, Pasta-Pesto-Passion, got me thinking about what to do with the Swiss chard in the garden. So I slightly modified this foodnetwork recipe I found with the help of The Google. The chard lends a mild bitterness that works well with the sweet onions and tomato; with the addition of the somewhat briny kalamata olives and crunchy toasted pine nuts, the flavors are all over the mythical "taste map". No pecorino cheese, but I captured the authentic taste of Italy (said so right on the package) with some Sargento 6 Cheese Italian Cheese--a blend of Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago. My 10,000 taste buds approved.
1 comment:
Looks like a scene out of Tuscany
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