Conchigliette nan padel ak òf ak fresko ricotta

Wash the chard. Cut the ribs out of the leaves and cut into bite-sized pieces. Cook in a little salted water (so that they are just covered) until soft. This takes about 6 - 8 minutes. Do not throw away the water, but "fish" the stalks with the skimmer and set them aside. Meanwhile, cut the leaves into small pieces, but do not boil.

Conchigliette or conchiglie are shell pasta that is cooked according to the instructions on the package. The pasta should not stand around for long after cooking. It is ideal if the pasta is ready shortly before it goes into the pan. Please do not throw away all of the cooking water, but keep at least half a cup

Dice bacon and peel the onion and garlic. Cut the onion into rings and finely chop the garlic and chilli. Heat some olive oil in a pan and fry the bacon first, then the onion in it. When it is translucent, add the garlic and finally the chilli. Then add the chard stalks and raw leaves. Fry briefly, season with salt and, if necessary, pepper. Then deglaze with the boiling water from the chard stalks (no more than half a cup). Let it boil down. Turn down the heat.

Crumble the ricotta and gorgonzola. To get both a little creamier, mix either with a few tablespoons of milk, cream or the cooking water of the pasta.

At this point, the pasta should be ready and still hot. So it's best to use the skimmer to remove it from the boiling water, dripping wet, into the pan. Add the ricotta and mix everything well. Season to taste, add a little salt if necessary. Then serve with pepper.