I didn't post a menu last week, but I promised to share anything noteworthy.
Consider this dish noteworthy.
I stumbled upon it here while traveling through the Blog Land Maze.
I'm so glad I did. Not only did I find a plan for dinner but it's also a very entertaining read.
Love it when that happens.
I made a couple of minor adjustments to the original recipe...like adding some Italian turkey sausage.
While the sausage browned, I mixed some dough for rosemary flatbread.
I'm sure there are specific flatbread recipes. I went the easy route and made a pizza dough with some added rosemary.
It's flat, it's bread...that would make it a flatbread, right?
While the bread was rising, I prepared the rest of the ingredients.
The list is sparse...
Some garlic.
Of course, chard.
Lots of chard. I bought two big bunches.
Can't forget the pasta.
I opted to use a whole wheat pasta. Its nutty flavor complimented the dish nicely.
The sauce couldn't be simpler: Some butter (which I reduced from the original 4 Tbs), Parmesan cheese, and some pasta water to coat the noodles and vegetables and bring all the flavors together.
Our rustic flatbread. Meaning, I tore it into pieces instead of cutting it.
I like how describing something as "rustic" takes "sloppy" to a whole new level.
The last step: a sprinkle of Parmesan on top.
Are you ready to feast?