Ingredients FOR THE BIETA VELVET
- 400 g chard leaves
- 1 potato
- 1 clove of garlic
- 1 onion
- extra virgin olive oil
- salt
Ingredients FOR SPÄTZLE
- 200 g chard
- 100 g 00 flour
- 80 g parsley leaves
- 2 eggs
- salt
- pepper
- extra virgin olive oil
FOR THE VELVET
Cleanse onion and garlic, and cut them into slices. Peel the potato and slice it too. Collect everything in a saucepan, cover flush with water, add a pinch of salt and stew for about 15 minutes.
Eliminate garlic and blend everything until creamy; let it cool.
Blanch the chard in boiling salted water for a few seconds, then cool them in water and ice.
Drain them and whisk them together with the potato cream until you get a smooth green cream.
Emulsify it with 1 tablespoon of oil and, if needed, a little bit of the chard cooking water. Season with salt.
FOR THE SPÄTZLE
Clean the chard keeping some stalks. Blanch the latter in boiling salted water for a few seconds and cool them in water and ice. Season with a pinch of salt and a drizzle of oil and keep them aside.
Blanch also the chard leaves and parsley leaves in salted water for a few seconds. Drain with a slotted spoon, keeping the cooking water, and cool them in water and ice.
Blend the leaves together with the eggs, then stir in the flour, a little at a time, until you get a dough. Season it with salt and pepper.
Grate it with the special tool for spätzle, dropping it into a saucepan of boiling salted water. Drain the spätzle after 2 minutes and cool them in water and ice.
Skip them then in the pan with the cream and the stalks of chard. If necessary, add a little cooking water from the chard leaves that you have kept aside.
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