Stuffed Swiss Chard / Bietola Ripiena
Swiss chard is one of those vegetables that mystifies people. What to do with it? Short of steaming or boiling it and serving it like spinach, it doesn’t seem to get the same kind of innovative treatment that other vegetables get. Why not stuff it with ricotta cheese? Light and airy, this makes a good side to meats and fish and is a vegetarian’s dream.
- 15 Oneounce container ricotta cheese (skim or whole milk)
- 1 egg
- 1/2 cup grated Parmigiano Reggiano cheese
- Salt to taste
- 2 tablespoons chopped parsley
- 8 large whole Swiss chard leaves with stems, washed
- 2 tablespoons Filippo Berio extra virgin olive oil
- 1 small onion, diced
- Preheat the oven to 350°F.
- In a bowl combine the ricotta cheese, egg, 1/4 cup of the grated cheese, salt and parsley. Set aside.
- Cut away the stems from the Swiss chard and thinly slice them. Set aside.
- Bring a large pot of water to the boil and add 1 teaspoon salt. Add the whole leaves and blanch for 10 seconds. Carefully remove the leaves with a slotted spoon and allow them to cool.
- Meanwhile heat the olive oil in a sauté pan. When the oil is hot add the onion and stems and cook them over medium heat until the stems soften. Cool the mixture slightly, then add to the bowl with the ricotta cheese mixture.
- Lay each Swiss chard leaf flat and spread 1/4 cup of the cheese mixture down the center of each. Starting from the end nearest you roll each leaf up to encase the filling, folding in the sides as you go.
- Spread 1/2 cup of the tomato sauce in the base of the casserole.
- Place the Swiss chard rolls in a single layer in the casserole and spread the remaining tomato sauce over the tops of each.
- Sprinkle the tops with the rest of the Parmigiano Reggiano cheese.
- Cover the dish tightly with aluminum foil and bake for 35 minutes. Uncover and serve immediately.
This recipe was featured on Season 20 - Episode 2021.