Stuffed Swiss Chard
Light and airy stuffed Swiss chard with ricotta, Parmigiano Reggiano, and tomato sauce. A vegetarian delight perfect for meat or fish sides. Serves 4.
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Cooking tools:
- Slotted spoon
- Saute pan
- Baking dish
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 15 Oneounce container ricotta cheese (skim or whole milk), well drained
- 1 egg
- 1/2 cup grated Parmigiano Reggiano cheese
- Salt to taste
- 2 tablespoons chopped parsley
- 8 large whole Swiss chard leaves with stems, washed
- 1 small onion, diced
- 2 tablespoons Filippo Berio extra virgin olive oil
- 1 cup tomato sauce
- Ingredients
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