Italian Style Stuffed Chard Rolls
Italian Style Stuffed Chard Rolls

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, italian style stuffed chard rolls. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

"This recipe for Italian-style Swiss chard has been in the family for years. Separate the thick and tough stalk sections from the upper leafy strips. Photo: Leigh Beisch; Styling: Dan Becker.

Italian Style Stuffed Chard Rolls is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Italian Style Stuffed Chard Rolls is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook italian style stuffed chard rolls using 14 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Italian Style Stuffed Chard Rolls:
  1. Take 1 bunch Swiss Chard
  2. Take 3 tbsp olive oil, extra virgin
  3. Get 1 large onion, minced
  4. Take 1 large carrot, finely minced
  5. Take 1 large rib of celery, minced
  6. Take 2 tbsp salt
  7. Prepare 2 tbsp granulated garlic
  8. Get 1/4 tbsp Italian red pepper flakes
  9. Make ready 1 large handful of basil, minced
  10. Get 1 handful of Italian parsley, chopped
  11. Take 6 large button mushrooms, sliced
  12. Get 16 oz ricotta
  13. Prepare 2 large eggs, lightly beaten
  14. Prepare 2 quart marinara sauce

How to Prepare Greek Style Stuffed Swiss Chard: Add the oil to a frying pan and heat on medium until warm. Cover the bottom of a shallow saucepan with a few leaves and place the rolled Swiss chard in the bottom in a single layer. Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe. Italian-Style Stuffed Eggplant. this link is to an external site that may or may not meet accessibility guidelines.

Instructions to make Italian Style Stuffed Chard Rolls:
  1. Wash and de-rib the chard.
  2. The chard goes into salted boiling water for a blanch, and then into ice water to cool.
  3. Heat the oil on low in a 2 or 3 qt saucepan, and then chop and toss in the chard ribs.
  4. Add the onion, carrot, celery, salt, garlic, and red pepper flake into the mix, and let it cook down for about 5 minutes.
  5. Now toss in the basil, parsley, and mushrooms, and stir and let that all marry in for another 5-7 minutes.
  6. When the mix has cooked down quite a bit, add in the ricotta, and let that cook in for a few more minutes.
  7. Then, remove the saucepan from heat, and let the mix cool for a good 15min.
  8. While you wait for the mix to cool a bit, carefully pull the deribbed leaves out one by one, and then cut them into rollable sizes, at least about 4-5in across and 6 or 7in long, ideally.
  9. This is also a good time to make or heat up the sauce.
  10. Now that the mix has cooled to a temp lower than egg-cooking temperature, add the beaten eggs to the mix and stir.
  11. OK, burrito-style, roll the chard leaves with about 2 tablespoons (on average) of the mix, and then place the rolls in a large 9x17in casserole dish with a light layer of marinara lining the bottom. Be smart about the mix, adjust the amount of mix to the size of the leaf wrapper. If you need to layer, make sure another thin layer of marinara goes over the first layer before creating a second layer.
  12. Put a layer of marinara on the top layer, and then seal the casserole dish up with aluminum foil.
  13. Pop it in the oven at 375°F for about 45min.
  14. Serve with a little extra marinara on top, and maybe some pecorino Romano cheese, and a fork and knife.

COOK'S NOTE Round out the meal with potatoes and Swiss chard. Photo "Italian style stuffed pasta shells with meat. Long banner" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Roll up the pork steak with the stuffing inside like a swiss roll, using the cling film to keep it firmly together. Lay the slicced prosciutto on the board.

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