Farfalle with chard, bacon and raisins
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Farfalle dry 400 g
- Swiss chard trimmed leaves and stalks 400 g
- Garlic 12 g
- Bacon 120 g
- Raisins 70 g
- Extra virgin olive oil 25 g
- Chilli pepper piece, remove at the end 1 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Wash the chard; finely dice the stalks and slice the leaves into ribbons. Slice the bacon into strips and thinly slice the garlic. Brown both in the oil for 4–5 minutes, stirring so the garlic does not burn.
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Add the stalks and cook for 4 minutes. Add the leaves, raisins and chilli. Cover and cook gently for 8–10 minutes until the stalks are tender. Remove the chilli.
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Cook the farfalle in plenty of water with the salt according to the packet. Reserve 100 ml water, drain and mix with the chard. Add a few spoonfuls of reserved water if needed and toss for one minute.
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Add the pepper and chopped parsley and serve on four plates.
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