Karoline Boehm Goodnick for The Boston Globe
Serves 4
Gratin refers both to a bread-crumb or cheese topping on a dish and to the pottery in which the mixture is baked. In this main course, spaghetti and Swiss chard, mixed with feta cheese and walnuts, are sprinkled with crumbs to form a toasty crust.
| Butter (for the dish) | |
| 1 | bunch Swiss chard, ends trimmed, well rinsed |
| ¾ | cup water |
| Salt and black pepper, to taste | |
| 6 | ounces spaghetti, broken in half |
| 4 | ounces feta cheese, crumbled |
| 1 | cup grated cheddar |
| ½ | cup walnuts, chopped |
| 2 | tablespoons olive oil |
| ⅛ | teaspoon nutmeg |
| ¼ | teaspoon crushed red pepper, or to taste |
| ½ | cup vegetable broth |
| ½ | cup fresh white bread crumbs |
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1. Set the oven at 375 degrees. Butter a deep 10-inch baking dish.
2. Chop the chard leaves coarsely and the stems finely. In a large pot, bring the water and a pinch of salt to a boil. Add the chard leaves and stems and cook over medium-high heat for 8 minutes or until they are tender; drain.
3. Fill the pot with water. Salt it generously and bring to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or until it is tender but still has some bite; drain without rinsing.
4. In a large bowl, combine the pasta, Swiss chard, feta, cheddar, walnuts, 1 tablespoon of the oil, nutmeg, salt, black pepper, and red pepper. Transfer the mixture to the baking dish. Pour the broth on top and sprinkle with the bread crumbs and remaining 1 tablespoon oil.
5. Bake the gratin for 40 minutes or until it is hot and golden on top. Jean Kressy