Recipe: Appetizing Italian Style Stuffed Chard Rolls

Recipe: Appetizing Italian Style Stuffed Chard Rolls Delicious, fresh and tasty.

Italian Style Stuffed Chard Rolls. These Semi-Homemade Warm Stuffed Rolls Are So Easy And Taste So Good! Kind Of An Italian Style Empanada. They Are Perfect To Make Just Before A Dinner Or.

This recipe for Italian-style Swiss chard has been in the family for years.

If you like garlic, this recipe is for you.

Sometimes a little time produces a lot of joy.

You can have Italian Style Stuffed Chard Rolls using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of Italian Style Stuffed Chard Rolls

1. You need 1 bunch of Swiss Chard.

2. It’s 3 tbsp of olive oil, extra virgin.

3. You need 1 large of onion, minced.

4. You need 1 large of carrot, finely minced.

5. Prepare 1 large of rib of celery, minced.

6. You need 2 tbsp of salt.

7. You need 2 tbsp of granulated garlic.

8. It’s 1/4 tbsp of Italian red pepper flakes.

9. You need 1 large of handful of basil, minced.

10. Prepare 1 of handful of Italian parsley, chopped.

11. You need 6 large of button mushrooms, sliced.

12. It’s 16 oz of ricotta.

13. Prepare 2 large of eggs, lightly beaten.

14. Prepare 2 quart of marinara sauce.

For us, this is a dish of joy.

Palestinians are known for their love of stuffing things with rice and meat, and if you are ever so fortunate to find yourself in a Palestinian's home, chances are good that you will be invited to share a meal like this.

Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family.

Usually I make Middle Eastern style stuffed chard leaves but I looked for a change.

Italian Style Stuffed Chard Rolls step by step

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..

Chopped spinach flavored with Pecorino Romano cheese and paper thin slices of prosciutto are used as the filling for tender slices of veal scallopini before the veal rolls are simmered in a flavorful tomato sauce in this traditional Italian recipe.

My husband and I do not eat a lot of meat at home, but I had.

Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall.

Here, with stems and ribs included, you get the full earthy spectrum of the vegetable.

Swiss Chard Rolls Stuffed with Chicken and Wild Rice.