Italian Style Stuffed Chard Rolls
Italian Style Stuffed Chard Rolls

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, italian style stuffed chard rolls. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Italian Style Stuffed Chard Rolls is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Italian Style Stuffed Chard Rolls is something that I’ve loved my whole life.

The chard goes into salted boiling water for a blanch, and then into ice water to cool. Place the Swiss chard rolls in a single layer in the casserole dish and spread the remaining tomato sauce over the tops of each. Sprinkle the tops with the remaining cheese. Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family.

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

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

We like to use half beef mince, half pork mince for an extra depth of flavour. If you fancy a vegetarian version, try our cannelloni ricotta e spinaci recipe. In a large saute pan, braising pan, or wide pot, heat the oil. Place the swiss chard rolls side by side into the baking dish and cover with the rest of the tomato sauce.

Steps 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.

In a large saute pan, braising pan, or wide pot, heat the oil. Place the swiss chard rolls side by side into the baking dish and cover with the rest of the tomato sauce. If you have leftover turkey/rice mixture this can be "sprinkled" in on top of the rolls prior to topping them with the tomato sauce. Place about ¼ cup of the filling in the center of each Swiss chard leaf. Fold the sides of each leaf toward the center, and then roll it up from the stem end to the tip to form a neat little package.

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