Exploring Italian Comfort Food: Taleggio & Swiss Chard Penne with a Crispy Prosciutto & Rosemary Breadcrumbs

When you think about comfort food, nothing beats a rich, cheesy pasta dish. If you love pasta, get ready to experience a delightful twist on a timeless classic. Get ready for Taleggio & Swiss Chard Penne with a Crispy Prosciutto & Rosemary Breadcrumbs. Picture this: tubes of penne pasta smothered in a creamy Taleggio cheese sauce, filled with fresh Swiss chard, and topped with crispy, salty prosciutto. But it gets even better! A sprinkle of homemade rosemary breadcrumbs adds a unique peppery kick, tying everything together. So grab your fork and prepare to indulge in this cheesy masterpiece. Trust me, once you dig in, you will want to keep this recipe as your little secret!

Why Taleggio Cheese?

The standout ingredient in this pasta dish is Taleggio cheese. Its creamy texture and rich flavour form a perfect base for the sauce, while its tangy notes elevate the entire dish. Taleggio is a semi-soft cheese from Italy, recognized for its sweet and savoury profile. It pairs exceptionally well with fresh greens and salty meats.

Although it may not be the most commonly used cheese, its unique characteristics will keep you coming back for more. For instance, a study showed that semi-soft cheeses like Taleggio contain around 30% less saturated fat than harder cheeses, making it a delightful choice for indulgent dishes.

The Perfect Pasta: Swiss Chard

Swiss chard deserves a spot in any pasta recipe, and for good reason. This leafy green brings a unique flavour and vibrant colour to the dish. Its tender leaves have a slightly earthy taste, offering a perfect balance to the creamy Taleggio sauce and the salty prosciutto.

Crispy Prosciutto: A Salty Delight

Now, let's dive into the delicious prosciutto. Cooking it until crispy adds a satisfying texture to your creamy pasta. The tender penne is elevated by the crunchy prosciutto, providing a savoury complement to the rich Taleggio sauce.

The Rosemary Breadcrumbs

No great pasta dish is complete without a little crunch. Homemade rosemary breadcrumbs add another layer of flavour and texture. The woodsy notes of rosemary, combined with perfectly toasted breadcrumbs, elevate your pasta to gourmet status.

Making these breadcrumbs is super easy. Combine panko breadcrumbs and the finely chopped prosciutto with olive oil, minced rosemary, and a dash of salt in a frying pan and cook until golden. Keep an eye on this as it browns, it wont take long, stirring to ensure even browning,

Taleggio & Swiss Chard Penne Pasta with a Crispy Prosciutto & Rosemary Breadcrumbs - The Recipe

Now that we have all the star ingredients, it’s time to assemble this delicious dish! Here’s a simple guide to creating your masterpiece:

Ingredients

• 300g penne pasta

• 425ml/15fl oz milk

• 40g/1½oz butter

• 20g/¾oz plain flour

• salt and freshly milled black pepper

• 150g Taleggio cheese, cubed

• 250g Swiss chard, chopped

• 100g prosciutto, sliced

• 100g panko breadcrumbs

• 2 tablespoons olive oil

• 1 tablespoon fresh rosemary, chopped

• Salt and pepper, to taste

  
  

Steps

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne and cook for about 10-12 minutes or until al dente.

Create the Cheese Sauce: Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small wooden spoon, stir quite vigorously to make a smooth, glossy paste. Allow this to cooks for a few minutes to cook out the raw flour taste.  Now begin adding the milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly until you have smooth, glossy, creamy sauce. Now melt in the cheese, whisking to combine.

Sauté the Swiss Chard: In the same skillet (add a bit of olive oil if needed), toss in the Swiss chard and sauté for 3-5 minutes until tender. Season with salt and pepper.

Prepare the Breadcrumb Topping: In a skillet over medium heat, add the sliced prosciutto with the olive oil. Cook until crispy, about 5, stir in the breadcrumbs and chopped rosemary, and a pinch of salt. and cook until golden. Keep an eye on this as it browns, it wont take long, stirring to ensure even browning,

Serving: Drain the pasta and toss through the creamy pasta mixture, stir the sautéed swish chard and divide into bowls, top generously with the prosciutto & rosemary breadcrumbs.