Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, italian style stuffed chard rolls. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Photo: Leigh Beisch; Styling: Dan Becker. If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Swiss chard is a staple in many European kitchens, this Italian family recipe is easy to prepare and amazingly flavorful for so few ingredients.
Italian Style Stuffed Chard Rolls is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Italian Style Stuffed Chard Rolls is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have italian style stuffed chard rolls using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Italian Style Stuffed Chard Rolls:
- Take 1 bunch Swiss Chard
- Take 3 tbsp olive oil, extra virgin
- Take 1 large onion, minced
- Prepare 1 large carrot, finely minced
- Make ready 1 large rib of celery, minced
- Get 2 tbsp salt
- Take 2 tbsp granulated garlic
- Prepare 1/4 tbsp Italian red pepper flakes
- Prepare 1 large handful of basil, minced
- Get 1 handful of Italian parsley, chopped
- Get 6 large button mushrooms, sliced
- Get 16 oz ricotta
- Get 2 large eggs, lightly beaten
- Get 2 quart marinara sauce
Chopped spinach flavored with Pecorino Romano cheese and paper thin slices of prosciutto are used as the filling for tender slices of veal scallopini before the veal rolls are simmered in a flavorful tomato sauce in this traditional Italian recipe. My husband and I do not eat a lot of meat at home, but I had. Swiss chard is a delicious easy to grow green that is super beautiful to boot - the stalks can be pearly white, brilliant red or even vivid yellow. This is a fast & tasty way to prepare the swiss chard cranking out in the garden.
Steps to make Italian Style Stuffed Chard Rolls:
- Wash and de-rib the chard.
- The chard goes into salted boiling water for a blanch, and then into ice water to cool.
- Heat the oil on low in a 2 or 3 qt saucepan, and then chop and toss in the chard ribs.
- Add the onion, carrot, celery, salt, garlic, and red pepper flake into the mix, and let it cook down for about 5 minutes.
- Now toss in the basil, parsley, and mushrooms, and stir and let that all marry in for another 5-7 minutes.
- When the mix has cooked down quite a bit, add in the ricotta, and let that cook in for a few more minutes.
- Then, remove the saucepan from heat, and let the mix cool for a good 15min.
- While you wait for the mix to cool a bit, carefully pull the deribbed leaves out one by one, and then cut them into rollable sizes, at least about 4-5in across and 6 or 7in long, ideally.
- This is also a good time to make or heat up the sauce.
- Now that the mix has cooled to a temp lower than egg-cooking temperature, add the beaten eggs to the mix and stir.
- OK, burrito-style, roll the chard leaves with about 2 tablespoons (on average) of the mix, and then place the rolls in a large 9x17in casserole dish with a light layer of marinara lining the bottom. Be smart about the mix, adjust the amount of mix to the size of the leaf wrapper. If you need to layer, make sure another thin layer of marinara goes over the first layer before creating a second layer.
- Put a layer of marinara on the top layer, and then seal the casserole dish up with aluminum foil.
- Pop it in the oven at 375°F for about 45min.
- Serve with a little extra marinara on top, and maybe some pecorino Romano cheese, and a fork and knife.
I can make a mea of it with a couple of poached eggs & a little grated. Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall. Here, with stems and ribs included, you get the full earthy spectrum of the vegetable. Photo about Closeup of baked tomato filled with rice and chard, typical recipe of Italian vegetarian cuisine. Leaves of Swiss chard, blanched until pliable and vibrant, make wrappers for parcels of a brown-rice filling enriched with ricotta; spoonfuls of fresh tomato sauce give the dish a garlicky nip.
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