Post by Loupy on Oct 9, 2010 17:14:01 GMT -7
Swiss Chard and Potato Roll-ups
By GrannyFaye
Prep Time: 0 hour, 25 minutes
Cook Time: 0 hour, 55 minutes
Ingredients:
8 large leaves Swiss chard
2 large potatoes
An egg, lightly beaten
1/4 pound (110 g) Swiss cheese, finely diced
3 plum tomatoes, blanched, peeled, seeded and chopped
2 tablespoons grated not-too-sharp Romano Cheese
4 sundried tomatoes, of the kind canned in oil, minced
Several leaves fresh sage
1/2 a clove of garlic, minced
3 tablespoons unsalted butter
Salt and pepper to taste
Preparation:
Wash the potatoes and boil (or better yet, steam) them until a skewer penetrates easily, 30-40 minutes.
Let them cool, and as soon as you can handle them, peel them and rice them with a potato ricer, gathering the riced potato in a bowl. Immediately work in the beaten egg, grated Romano Cheese, half of the plum tomatoes, the Swiss cheese, the garlic, and the sun dried tomatoes. Season the mixture to taste with salt and pepper.
Blanch the chard leaves for a few seconds in the boiling water, drain them, pat them dry, and lay them flat on your work surface.
Spread the filling evenly over the leaves and roll them up, being careful not to tear them.
Heat the butter with the sage in a skillet large enough to contain them in a single layer.
Let the sage crackle for a minute, then remove and discard it, and carefully set them to cooking.
Cover them, and gently saute them for 10 minutes, turning them after five minutes, using 2 spatulas and being careful that they don't unwind.
Add the remaining plum tomatoes, adjust seasoning, cover, and simmer 10 minutes more.
By GrannyFaye
Prep Time: 0 hour, 25 minutes
Cook Time: 0 hour, 55 minutes
Ingredients:
8 large leaves Swiss chard
2 large potatoes
An egg, lightly beaten
1/4 pound (110 g) Swiss cheese, finely diced
3 plum tomatoes, blanched, peeled, seeded and chopped
2 tablespoons grated not-too-sharp Romano Cheese
4 sundried tomatoes, of the kind canned in oil, minced
Several leaves fresh sage
1/2 a clove of garlic, minced
3 tablespoons unsalted butter
Salt and pepper to taste
Preparation:
Wash the potatoes and boil (or better yet, steam) them until a skewer penetrates easily, 30-40 minutes.
Let them cool, and as soon as you can handle them, peel them and rice them with a potato ricer, gathering the riced potato in a bowl. Immediately work in the beaten egg, grated Romano Cheese, half of the plum tomatoes, the Swiss cheese, the garlic, and the sun dried tomatoes. Season the mixture to taste with salt and pepper.
Blanch the chard leaves for a few seconds in the boiling water, drain them, pat them dry, and lay them flat on your work surface.
Spread the filling evenly over the leaves and roll them up, being careful not to tear them.
Heat the butter with the sage in a skillet large enough to contain them in a single layer.
Let the sage crackle for a minute, then remove and discard it, and carefully set them to cooking.
Cover them, and gently saute them for 10 minutes, turning them after five minutes, using 2 spatulas and being careful that they don't unwind.
Add the remaining plum tomatoes, adjust seasoning, cover, and simmer 10 minutes more.
