*Ingredients
°500g spaghetti
°1 bunch of green Swiss chard
°3 tbsp. (45ml) butter
°1 clove of garlic
°3 tbsp. (45ml) flour
°4 cups (1 litre) milk
°3 egg yolks
°1/4 cup (60 ml) freshly grated parmesan cheese
°Freshly grated nutmeg to taste
°1 C. (15 ml) Dijon mustard
°1 small sweet potato
°2 cups (500 mL) shredded mozzarella
°Salt and pepper
*Preparation
Preheat the oven to 350○F (180○C). Butter a rectangular lasagna dish.
Fill a large saucepan with water, salt and bring to a boil. Add the pasta and cook for 10 minutes or according to the manufacturer's recommendations.
Meanwhile, remove the leaves from the chard stems and save the middle part for another use like a quiche or stir-fry. Coarsely chop the leaves. Heat the butter in another saucepan over medium heat. Chop the pod and cook for 1 min. Incorporate the Swiss chard leaves and let them fall, about 5 min. Sprinkle with flour and mix well. Add milk, beaten egg yolks, Parmesan, nutmeg, Dijon mustard, mix well and heat over medium-high heat. Meanwhile, peel the sweet potato, grate it and add it to the sauce. Reduce heat to medium and cook for 5 minutes, the sauce should thicken and coat the back of a spoon.
Drain the cooked pasta in a colander. Spread them in the baking dish. Stir 1 cup (250 mL) mozzarella into sauce, stir to melt cheese, season with salt and pepper to taste and pour over pasta and mix well. Sprinkle with the rest of the cheese, bake for 30 minutes and serve.
Enjoy your lunch !
