1 1/2 pounds all-purpose potatoes, peeled and cut into 1-inch pieces
1 1/2 pounds Swiss chard, tough stems removed
2 ounces prosciutto or ham, diced (3/4 cup)
3/4 cup freshly grated Pecorino Romano cheese
3 tablespoons Extra-Virgin Olive Oil
1 large egg white
2 1/2 tablespoons minced flat-leaf parsley
1/3 cup toasted pine nuts
Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender. Drain well.
Meanwhile, bring a large pot of salted water to a boil. Wash the Swiss chard well, being careful not to tear the leaves. Add the chard to the boiling water, cover, and boil for about 10 minutes, or until tender. Carefully drain in a colander and let cool.
Place the potatoes in a bowl, ad the prosciutto, cheese, olive oil, and egg white, and beat until smooth. Mix in the parsley, pine nuts, and salt.
Preheat the oven to 350ºF. Lightly grease eight 4-ounce ramekins or 3 by 1 1/2-inch aluminum foil baking cups with olive oil. Line each cup with Swiss chard, making sure that no gaps remain and that the chard overhangs the edges by about 1/2 inch. Divide the potato mixture evenly among the lined molds, and smooth the tops. Fold the overhanging edges of the Swiss chard over to enclose the filling.
Place the molds on a baking sheet and cover each one tightly with a piece of aluminum foil. Bake for about 15 minutes or until heated through. Carefully remove the aluminum foil and invert the molds onto a serving platter or individual dishes. Serve immediately.
As seen in Episode 707
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