Mario Batali, Simple Family Meals, HarperCollins 2011
|Cool Chard with Peppery Ricotta||1 1/2 cups fresh ricotta, drained|
|3 pounds red or white Swiss chard, leaves sliced into 1/2-inch-wide ribbons||1/2 teaspoon freshely grated nutmeg|
|6 tablespoons extra virgin olive oil||3 tablespoons freshly cracked black pepper|
|1/4 cup red wine vinegar|
Bring 8 quarts of water to a boil in a large pasta pot. Set up a large ice bath nearby.
When the water comes to a boil, add 2 tablespoons salt. Drop the chard into the water and cook until tender, 7 to 8 minutes.
Drain the charg and plunge it into the ice bath. When it has cooled; drain it well. Place the chard between two platters and press them together very firmly to release the excess water. Place the chard in a large mixing bowl, add the oil and vinegar, and toss. Season lightly with salt, and set in a cool place or in the fridge.
Mix the ricotta, nutmeg, and black pepper in a bowl until well blended. Set aside.
When ready to serve, arrange the chard on a wide, flat platter and spoon 10 to 12 small dollops of the ricotta around it. Serve cool.
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