INGREDIENTS
- – Chard 1 bundle.
- – Minced meat 250 g.
- – Migas is on 50 g.
- – Milk c/n.
- – Salt and pepper.
- – Grated garlic.
- – Chopped parsley.
- – Peppers.
- – A handful of grated cheese.
- Salsa:
- – Crushed tomato sauce.
- – Onion 2 models.
- – Dried oregano.
- – Salt and pepper.
- – White sauce.
- – Milk 250 cc.
- – Flour half tbsp.
- – Half tbsp butter.
- – Salt and pepper.
- – Nutmeg.
- – Cheese to gratin.
- For the stalks:
- – Chard stalks.
- – 1/3 cup of white wine.
- – 1/3 alcohol vinegar.
- – 1/3 of water.
- – 1 cup of oil.
- – Salt, pepper, 3 cloves of garlic, bay leaf, dried oregano, floor chili and paprika.
We depart you this recycled recipe spectacular! CHED ROLLS WITH MINCED MEAT .
And an thought to organize the stalks , observe the step-by-step under and revel in this scrumptious dish.
PROCEDURE:
1. Take away the stalks from the chard and blanch the leaf barely. Dry properly.
2. Make a filling with minced meat, season with salt, pepper, garlic and paprika. Add bread crumbs soaked in properly drained milk. Combine properly and add a bit of grated cheese.
3. Put a bit of of the filling on the chard leaf, roll it up and shut the ends.
4. For the sauce, brown the onion, add the tomato sauce, dried oregano and make a light-weight white sauce.
5. To assemble, on a plate put a bit of tomato sauce, the stuffed chard, a bit of sauce, cheese and white sauce. Cowl with aluminum and prepare dinner for half an hour. Then about 10 extra minutes to gratinate.
6. With the stalks we’re going to make a fast and straightforward pickle: in a pot add the white wine, alcohol vinegar, water and oil. Season with pepper, salt, garlic, bay leaf, dried oregano, floor chili and paprika. Boil low till the stalks are tender.
