Stuffed Macaroni al Forno with Swiss Chard & Italian Cheeses

Name: Stuffed Macaroni al Forno with Swiss Chard & Italian Cheeses
Yield: Serves 4
Ingredients: 1 onion, finely chopped; 50 g (2 oz, 4 tablespoons) unsalted butter; 25 g (1 oz, ¼ cup) Parmesan, freshly grated; 500 g (1 lb 2 oz) large macaroni, about 2 cm (¾ in) in diameter; 100 g (4 oz, ½ cup) dolcelatte, crumbled; 500 ml (18 fl oz, 2¼ cups) milk, boiled & strained; 50 g (2 oz, ½ cup) plain flour; Salt & freshly ground black pepper; 1 egg yolk; 75 g (3 oz, 6 tablespoons) unsalted butter; 150 g (5 oz, scant 1 cup) Parma ham, chopped; 100 g (4 oz, 1 cup) Parmesan, freshly grated; 150 g (5 oz, generous ½ cup) ricotta; 500 g (1 lb 2 oz) Swiss chard, roughly shredded; Freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Swiss chard was a very common vegetable in Britain in Victorian times and then fell into obscurity, but happily it is now regaining its popularity. It resembles spinach in flavour and is in season from September to March. Look out for red chard, with its striking beetroot-coloured leaves, as a change from the green variety.

Ingredients

500 g (1 lb 2 oz) large macaroni, about 2

Main course
March
September

Method

Preheat the oven to 200°C, 400°F, gas 6. For the stuffing, heat the butter in a pan over a medium heat, add the onion and cook until lightly golden. Add the Parma ham and cook for