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 items.
- – Oregano and recent basil c/n.
- – Salt and pepper.
- White sauce:
- – Milk 250 cc.
- – Butter 15 g.
- – Flour 15 g.
- – Salt and pepper.
- – Nutmeg.
- – Cheese to gratin.
- Fried Pencas:
- – Cute pens.
- – Chickpea flour c/n.
- – Bench c/n.
- – Grated cheese c/n.
- – Eggs.
- – Salt, pepper and garlic.
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PROCEDURE:
1. For the filling with the minced meat, season with garlic, salt, pepper and paprika. Add a handful of bread crumbs soaked in well-drained milk, the filling turns into creamier. Combine effectively and add grated cheese, salt and pepper.
2. Put just a little filling on the chard leaf, shut the ends and roll up.
3. For the sauce, brown the onion, add the crushed tomato, dried oregano and recent basil. We use a not very thick white sauce.
4. To assemble, place just a little tomato sauce, stuffed chard, just a little sauce, cheese and white sauce on a plate. Gratinate.
5. For the stalks, coat the stalks with chickpea flour, then with seasoned eggs after which with panko blended with grated cheese.
