We started to cook some pasta. Then we took 4 chard stems and 2 chard leafs, and sliced them separately into small stripes. We stir-fried the sliced stems for about 3 minutes in clarified butter, added the leafs to fry them briefly. Added the zest of a lemon and 3 dl of vegetable tock. Let it cook a bit and added 300 g of sliced chicken breast and 1.8 dl of sauce cream. Boiled it up, and let it simmer for 5-8 minutes until the pasta was al dente. We just used some salt and pepper to season. It takes 30 minutes top and we will do it again.
3 comments:
wow - now that looks incredible!
mmmhh Chrutstiile, I lurve them,our fave is a kind of gratin with ground beef:)even my kids eat them like that,and the leaves are so great for stuffing:) don't get me started I am already salivating
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