Orecchiette with Sun Dried Tomatoes and Chard

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I made this side dish to accompany calf’s liver with onions.  We did have the calf’s liver but I didn’t take any pictures.  It’s like that sometimes.  This was good though and you can just eat it like this.

Orecchiette with Sun Dried Tomatoes and Chard

1/2 cup lardons

3 garlic cloves, chopped

1/2 cup sun dried tomatoes, chopped

1 tsp salt

1/2 tsp pepper

1/2 tsp crushed red pepper

1 1/2 cup orecchiette pasta

2 cups chard leaves, torn

Grated cheese

Cook the lardons until browned and crispy, remove from pan and set aside.  Add the garlic and sun dried tomatoes to the pan, then cook and stir until the garlic starts to brown a little.  Stir in the salt, pepper, crushed red and the cooked bacon.  Remove from flame and set aside.

Boil the pasta until 4 minutes from being done, add the chard and continue to boil for 4 minutes.  Drain the chard and pasta, reserving 1/2 cup of the cooking liquid.  Mix the pasta together with the reserved liquid and sun dried tomato mixture.  Sprinkle with grated cheese.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes, side dish and tagged , , , , , , , , . Bookmark the permalink.

21 Responses to Orecchiette with Sun Dried Tomatoes and Chard

  1. That looks fantastic – simple and quick, but clearly delicious!

  2. Karen says:

    Your pasta dish sounds good and must have been a nice accompaniment to the liver and onions which I love. :)

  3. Mad Dog says:

    Great meal! Those are very good flavours with the liver ;-)

  4. Liver and onions….. I used to ask my mum for that when I went home to visit from college….. haven’t had it for years! But that’s another way for me to use my chard up so thanks Rosemary.

  5. Lovely dish. Liver is such a nutrient packed dish – such a shame that we have moved away from offal – prefer calves lives as more tender. Thanks for the inspiration.

  6. I like this just fine without the calf’s liver, thanks! ;)

  7. Nice work my friend. It all sounds bloody delicious.

  8. Chard is very underrated. I plant rows and rows of it in our veg garden. It’s also great as an accompaniment, simply blanched and served with a drizzle of walnut oil and lemon.I found some confused chard, growing the other day. Strange mild Winter! Great blog by the way. I shall return!

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