Food & Cooking Recipes Lunch Recipes "Husband Blinders" with Rainbow Chard and Brown-Butter Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Stephen Kent Johnson Prep Time: 1 hr 30 mins Total Time: 2 hrs 20 mins Yield: 4 to 6 Serves Originating in Lazio, Italy, the cheeky name for this dumpling-style pasta refers to husbands returning home for dinner and being blinded by this impressive-looking yet deceptively simple dish. Ingredients ¼ cup dry white wine, such as Sauvignon Blanc, room temperature ⅔ cup warm water (110 degrees) 2 ¼ teaspoons active dry yeast (one 1 ¼-ounce envelope) 1 tablespoon sugar 1 tablespoon extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 2 cups unbleached all-purpose flour, plus more for dusting 1 cup semolina flour, plus more for dusting 1 stick unsalted butter 2 cloves garlic, minced (2 teaspoons) ¼ teaspoon red-pepper flakes, plus more for serving 12 ounces rainbow chard, stems sliced, leaves coarsely chopped ⅓ cup heavy cream ¼ cup grated Parmesan, plus more for serving 2 tablespoons sesame seeds, toasted, for serving Directions Stir together wine, warm water, yeast, and sugar in a large bowl; let stand 5 minutes. Stir in oil and 1 1/2 teaspoons salt, then both flours. Transfer to a lightly floured work surface and knead with floured hands until dough is smooth, elastic, and slightly tacky but no longer sticky, about 5 minutes. Transfer to a large bowl brushed with oil. Cover with a kitchen towel; let rise in a warm place until doubled in size, about 45 minutes. Punch down dough. Shape into a ball on a clean surface; divide into 6 pieces. Working with one piece at a time (keep remaining dough covered), roll out with floured hands into a long, 1/2-inch diameter log (if dough slides on surface and is difficult to roll out, dampen your hands). Cut into 1/2-inch pieces. Roll each piece back and forth between your palms to form a 3-inch-long spindle-shaped piece of pasta (center should be thicker than edges). Transfer to a rimmed baking sheet generously dusted with semolina, turning pasta to evenly coat. Repeat with remaining dough, keeping pasta in a single layer (use a second sheet dusted with semolina, if necessary). If not using immediately, cover pasta with plastic and refrigerate up to 1 day. Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl. Heat a large straight-sided skillet over medium. Add 2 tablespoons brown butter, garlic, and red-pepper flakes; cook 30 seconds. Stir in chard stems, season with salt and pepper, and cook until crisp-tender, about 5 minutes. Stir in chard leaves and cook until wilted and tender, about 5 minutes. Meanwhile, cook pasta in a large pot of generously salted water until pasta is al dente, floats to the surface, and puffs, 3 to 4 minutes. Using a slotted spoon, immediately transfer to skillet along with 1/2 cup pasta water, cream, and cheese. Simmer, gently stirring a few times, until sauce thickens slightly and evenly coats pasta, 2 to 3 minutes. Serve, drizzled with more brown butter and sprinkled with sesame seeds and more red-pepper flakes and cheese. Rate it Print