INGREDIENTS
- – Chard 1 bundle.
- – Minced meat 250 g.
- – Breadcrumbs.
- – Milk c/n.
- – Salt and pepper.
- – Grated garlic.
- – Chopped parsley.
- – Peppers.
- – A handful of grated cheese.
- Salsa:
- – Crushed tomato.
- – Onion 2 models.
- – Recent oregano and basil c/n.
- – Salt and pepper.
- White sauce:
- – Milk 250 cc.
- – Butter 15 g.
- – Flour 15 g.
- – Salt and pepper.
- – Nutmeg.
- – Cheese to gratin.
- For the pickled leaves:
- – White wine 1/3 cup.
- – Alcohol vinegar 1/3 cup.
- – Water 1/3 cup.
- – Sunflower or corn oil 1 cup.
- – Salt, pepper, 3 cloves of garlic, bay leaf, dried oregano and floor chili.
- – Coarse salt.
Chard rolls, with sauce and a scrumptious pickled leaves
PROCEDURE:
1. Take away the chard stalks and boil the leaves for only a few seconds. Dry nicely with a fabric. Reserve.
2. Make a filling with minced meat, season with salt, pepper, garlic and paprika. Add a handful of bread crumbs soaked in well-drained milk (the filling is creamier). Combine nicely and add a little bit grated cheese, salt and pepper.
3. Put a little bit of the filling on the chard leaf, shut the ends and roll up.
4. For the sauce, brown the onion, add the crushed tomato, dried oregano and recent basil. We use a sauce that isn’t very thick.
5. To assemble: on a plate, put a little bit tomato sauce, the stuffed chard, a little bit sauce, cheese and white sauce. Cowl with aluminum and prepare dinner for half an hour. Then about 5 extra minutes with out the aluminum to gratinate.
6. With the stalks we’re going to make a fast and simple pickle: we reduce them into items of roughly 4 cm (we take away a few of the filament that’s on their edges with a potato peeler).
7. In a pot add the white wine, alcohol vinegar, water and oil. Season with pepper, salt, garlic, bay leaf, dried oregano and floor chili. Boil low till the stalks are tender. It’s a pickle of
quick consumption. At all times retailer within the fridge. Devour inside 3 or 4 days.
