BIETOLA A COSTA RIPIENE (Stuffed Swiss Chard) INGREDIENTS
2 Lbs. Swiss Chard 3 Lg. Eggs - hard cooked 1/4 Cup Olive Oil - Extra virgin 1 Cup Bread Crumbs 1/4 Lb. Cheese - Fontina 1/2 Cup Cheese - Parmesan 1/4 Cup Pine Nuts 2 Med. Onion - Red 1/14 Cups Olives - Black, Sicilian & Pitted 3 Cups Béchamel sauce [Click here for recipe]
PREPARING THE SWISS CHARD
Add 2 cups of water to an 8 quart stock pot or steamer. Steam or gently boil the Swiss chard for 5 minutes. Remove from the pot, and lay each leaf on a flat surface. The leaves may be stacked without danger of ripping them. After they cool, remove the large white (or red) stem protruding from the bottom of the leaf by cutting it away from the whole leaf at the bottom. Leave the leaf as whole as possible. Chop a cup of these stems into small pieces.
PREPARING THE STUFFING
Peel the eggs and cut in half lengthwise. Discard 2 of the yolks. Chop the three egg whites and the yolk into fairly small pieces. Place the chopped eggs into a mixing bowl, add 2 tablespoons of olive oil, the chopped stalks, and the bread crumbs, mix well and set aside. Dice the onions, and grate the Fontina on the large hole side of a four sided cheese grater, and add it to this mixture as well as the one half of the Parmesan cheese. Add the chopped olives and pine nuts. Season with salt and pepper to taste. Mix everything well.
STUFFING THE CHARD
Lay a chard leaf on a flat surface. Spoon one or two tablespoons of stuffing onto the leaf at the widest end. Fold the widest ends diagonally over the stuffing, and then roll the rest of the leaf toward the smallest end. The resultant product should be a chard stuffed to about 1 to 11/2 inch diameter, and the width of the leaf. Place the stuffed chard into a buttered 9" x 12 "x 2" casserole pan. Continue stuffing the rest of the leaves, and add them to the casserole as completed. When the first layer is finished, spoon Béchamel sauce over the layer, and sprinkle with grated parmesan cheese. Begin a second layer. When a second layer is complete spoon the remaining béchamel over it, then the remaining parmesan cheese. Bake the stuffed chard for 45 minutes in a 300 degree oven.
Serve hot. These rolls may also be served at room temperature as an appetizer.
Last updated on:06/03/99 12:50:59 AM