Denti d'elefante with bell peppers, and Swiss chard (Denti d'elefante ai peperoni e biete) from The Classic Pasta Cookbook by Giuliano Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on July 18, 2019

    Yummy, light, and easy. I love swiss chard in pasta dishes and this was a really good one. The bell peppers added sweetness to balance the bitter greens and the butter/cheese was just enough to make it satisfying and filling. I served the sauce over some fresh egg tagliatelle.

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