1/3 cup Brown Butter
1 Tablespoon dried Currants
2 Tablespoons golden Raisins
1 bunch Swiss Chard
1Tablespoon Olive Oil
½ medium Onion, thinly sliced
Salt and Pepper
2 cloves Garlic, finely chopped
½ pound Fettuccine (fresh, if possible)
1/3 cup walnut pieces, toasted
(Toast on baking sheet at 350 for 8-10 minutes)
Grated Parmesan Cheese
Melt ½ pound of butter in a small saucepan over low heat.
As the butter simmers gently, the fat and milk solids separate.
The solids settle to the bottom of the pan, coloring the butter as it cooks.
When it turns a rich, amber color, in about 8 minutes, remove from heat.
Line a fine-mesh strainer with a paper towel and pour the butter through it, straining out the solids. Keep the butter warm over very low heat.
Set a large pot of water on the stove to boil.
Plump the currants and golden raisins in a small bowl covered with ¼ cup hot water.
Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.
Heat the olive oil in a large sauté pan; add the onion and sauté over medium heat for 5 minutes, until the onion softens.
Add the garlic, chard, and a pinch of salt.
Saute for 4-5 minutes until the chard is just barely tender; then reduce the heat to low.
When the water boils, add a teaspoon of salt.
Add the fettuccine to the boiling water. When the pasta is tender, drain it immediately, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter.
Toss together and season with salt and pepper to taste.
Serve with freshly grated Parmesan.