If you haven’t noticed we don’t do many dessert recipes on Scordo.com and the reason doesn’t stem from a philosophical objection to sugar, flour or butter, rather we don’t bake often because we’re, frankly, not very good at it (though we’re getting better all the time)!
Baking requires precision and following recipes one to one; a process that goes against our improvisational talents and cooking whatever looks good at the market or is contained in our Italian pantry philosophy. For example, our Angel Hair with Rainbow Chard, Green Beans, Mushrooms, and Sicilian Pecorino (Capelli d’Angelo Con chard, fagiolini, funghi e pecorino Siciliano) dish came about because the acclaimed (sarcasm) writer for Scordo returned from a tough tennis match famished and was faced with the prospect of a Saturday filled with hunger or making a pasta dish with whatever was available in the house.
Angel hair or capelli d’Angelo is a wonderful dry pasta shape to have in your pantry at all times because it cooks quickly and works well with varied sauces and ingredients. We do, however, advise that your sauce or ingredients be abundant and a bit “looser” given the pasta shapes tendency to quickly soak up a sauce (saving some of the starchy pasta water from the cooking process is also a good idea).
- 5-6 stalks of rainbow chard (you can also use green chard)
- 1 cup of green beans (cleaned well with the ends removed)
- 2-3 cloves of garlic
- 5-6 large stock mushrooms
- 1 bunch of parsley
- Kosher salt and freshly ground black pepper
- Red pepper flakes
- Colatura di Alici (Italian fish sauce made with anchovy)
- Extra virgin olive oil
- Pecorino (we specifically used Pecorino from Sicilia)
- ⅓ of a pound of Pastificio Vicidomini angel hair pasta or Maccheroncini La Campofilone
- Chop the rainbow chard into small pieces, especially the stalks (the green part can be roughly chopped as it will reduce in size when cooked). Do the same for the mushrooms and green beans.
- In a large pan, add extra virgin olive, garlic, the stalks from the chard, and the green beans. Cook for 5-8 minutes and add the green parts of the rainbow chard, mushrooms, and hot pepper flakes. Cook for 5 minutes and add salt and pepper to taste.
- When the pasta is finished cooking retain some of the cooking water; next, add the pasta to the pan containing the sauce and include a bit of the pasta water. Stir well and add 1-2 teaspoons of Colatura di Alici (viz., Italian fish sauce made with anchovy) and the finely chopped parsley.
- Mix well and add the grated Pecorino. Prior to serving add a drizzle of extra virgin olive oil.
