Tag: chard

Turret of phyllo dough with chard, cabbage and bitto – Italian Cuisine

Turret of phyllo dough with chard, cabbage and bitto

1) Seared cabbage and chard in salted boiling water and drain. Unplug the stalks of the chard and set aside, cut all the leaves into chunks. Peel the onions, slice them and sauté them in a pan with a drizzle of oil and a few sprigs of rosemary. United sliced ​​pumpkin, add salt and cook for a few minutes.

2) Prepare the bechamel: you do melt the butter over low heat, add the flour, stirring quickly until a cream is created, add the milk slowly, stirring with a whisk, add salt and let it thicken. Seared pasta for lasagna in boiling salted water, drain it and place it on baking paper.

3) Brush the sheets of phyllo dough on both sides with half the butter, melted, and pepper. Lined a high springform pan of 18-20 cm diameter with squeezed wet parchment paper, then line it with the phyllo dough, letting it overflow abundantly.

4) Fill the mold alternating the vegetables, pasta for lasagna, sliced ​​bitto, bechamel and parmesan. Fold back the phyllo dough on the filling so that it remains "ruffled", sprinkle with sesame seeds and bake at 190 degrees for 20-25 minutes. Leave rest the timbale for 10 minutes before removing it from the mold. Meanwhile, review fry the stalks of the beets with the remaining butter and a pinch of salt and use them to garnish the serving dish along with a few sprigs of rosemary.


Posted on 22/12/2021


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Polenta quiche with chard and cheese – Italian Cuisine

Polenta quiche with chard and cheese


Preparation of polenta quiche with chard and cheese

1) For the preparation of pasta: put the flours, the parmesan and a pinch of salt in the glass of the mixer, mix and add the butter cold cut into cubes. When the latter is fully incorporated, join theegg and 2 tablespoons of cold water. Knead the dough until it forms a compact ball. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

2) On a lightly floured work surface, roll out the pasta with a rolling pin about 1/2 cm thick and line a tart mold with a diameter of 24-26 cm, with the scalloped edge, covered with baking paper (or, greased and floured). Prick the bottom with a fork, cover with parchment paper and fill with rice or dried vegetables. Bake at 200 degrees for 20-25 minutes. Remove the rice or legumes, paper and put back in the oven to brown for another 10 minutes.

3) Meanwhile, prepare the stuffed. Clean and wash the herbs and the ribs. Cut the herbs into strips, sauté them in a pan with 1 tablespoonoil, a pinch of salt and, when they are dried, drain and squeeze them. Cut the colored ribs into pieces 7-8 cm long, dividing the larger stems in half lengthwise. Sauté them in a pan with 2 tablespoons of oil and a pinch of salt. Wet them with 0.5 dl of water and cook for 5-6 minutes.

4) In a bowl, beat the eggs with the sour cream, that fresh, L'grated asiago, little nutmeg and pepe. Put the herbs in the crust of pasta, pour the mixture of eggs, join the colored ribs and i nigella seeds and bake at 180 degrees for 40-45 minutes.

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Recipe Chard and Potatoes – Italian Cuisine – Italian Cuisine

Recipe Chard and Potatoes - Italian Cuisine

  • 1 Kg chard
  • 500 g white potatoes
  • 10 g rosemary
  • 1 clove of garlic
  • White wine vinegar
  • chili pepper
  • salt
  • extra virgin olive oil

Wash good chard. Pass half of it in the centrifuge or in the extractor to obtain an extract.
Blanch the rest in abundant boiling water for 10 seconds, then immediately cool it in water and ice.
Peeled potatoes. Spin half of it to obtain an extract and filter it through a cloth.
Season the remaining potatoes with salt and oil and steam them whole for about 1 hour, then let them cool.
Fry lightly the rosemary in a large pan with a thin layer of oil; pour in the potato extract and let it reduce for a few minutes. Add the steamed potatoes and cut into slices, heat them well, "lacquering" them evenly with the extract.
Season chard extract with vinegar, salt and a pinch of chilli.
Jump in a pan the blanched chard with the clove of garlic, oil and chilli.
Distribute in the center of the plate the potatoes, cover with the chard and polish with its extract. Serve immediately, hot.

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