Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, italian style stuffed chard rolls. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Italian Style Stuffed Chard Rolls is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Italian Style Stuffed Chard Rolls is something that I’ve loved my whole life.
Great recipe for Italian Style Stuffed Chard Rolls. De-ribbed Swiss chard leaves are wrapped around a ricotta-based chard, vegetable, and mushroom stuffing, and then engulfed and cooked in a marinara for a creamy, umami, incredible finish. Place the chard in a large stockpot with the rinse water still clinging to it and set on medium-high heat.
To get started with this recipe, we must prepare a few ingredients. You can have italian style stuffed chard rolls using 14 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Italian Style Stuffed Chard Rolls:
- Get 1 bunch Swiss Chard
- Make ready 3 tbsp olive oil, extra virgin
- Prepare 1 large onion, minced
- Prepare 1 large carrot, finely minced
- Get 1 large rib of celery, minced
- Make ready 2 tbsp salt
- Prepare 2 tbsp granulated garlic
- Make ready 1/4 tbsp Italian red pepper flakes
- Take 1 large handful of basil, minced
- Prepare 1 handful of Italian parsley, chopped
- Get 6 large button mushrooms, sliced
- Get 16 oz ricotta
- Prepare 2 large eggs, lightly beaten
- Prepare 2 quart marinara sauce
The rolling technique takes a little practice, but after a couple of rolls you should have the hang of it. Fold in the edges as you roll the swiss chard around the meat mixture. Fold the bottom edge of the leaf up and roll tightly, tucking in the sides as you go. Repeat to use all chard leaves and filling.
Instructions to make Italian Style Stuffed Chard Rolls:
- Wash and de-rib the chard.
- The chard goes into salted boiling water for a blanch, and then into ice water to cool.
- Heat the oil on low in a 2 or 3 qt saucepan, and then chop and toss in the chard ribs.
- Add the onion, carrot, celery, salt, garlic, and red pepper flake into the mix, and let it cook down for about 5 minutes.
- Now toss in the basil, parsley, and mushrooms, and stir and let that all marry in for another 5-7 minutes.
- When the mix has cooked down quite a bit, add in the ricotta, and let that cook in for a few more minutes.
- Then, remove the saucepan from heat, and let the mix cool for a good 15min.
- 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.
- This is also a good time to make or heat up the sauce.
- Now that the mix has cooled to a temp lower than egg-cooking temperature, add the beaten eggs to the mix and stir.
- 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.
- Put a layer of marinara on the top layer, and then seal the casserole dish up with aluminum foil.
- Pop it in the oven at 375°F for about 45min.
- Serve with a little extra marinara on top, and maybe some pecorino Romano cheese, and a fork and knife.
Here, chard bundles are treated to hints of paprika and cinnamon, in the filling and in the cooking liquid. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. These recipes will help you use it all, from simple sautés to quiches and soups. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish.
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