Chard moulds
Published on 27 March 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 2 MOULDS
200 g cooked chard leaves
2 eggs
2 tablespoons milk
20 g grated Parmigiano
1 pinch nutmeg
20 g butter
Extra virgin olive oil
Salt and pepper
I prepare chard, called ‘coste’ locally, removing central stalks for the blog’s ‘Breaded chard stalks’. I cut green leaves into strips.
I wash and cook in oil with a garlic clove, adding water if needed.
I add salt and pepper.
Allow about 20 minutes. I add butter, let flavours develop and turn off.
Once warm, I chop on a board.
I put in a bowl and add eggs.
I grate in nutmeg.
I add milk and ground pepper.
I mix and add grated Parmigiano.
I butter and breadcrumb 2 ovenproof moulds.
I divide the mixture.
I bake at 180°C about 20 minutes, rest 5 minutes and turn out with oil. Serve with tomato sauce if desired, as a small starter or side.
200 g cooked chard leaves
2 eggs
2 tablespoons milk
20 g grated Parmigiano
1 pinch nutmeg
20 g butter
Extra virgin olive oil
Salt and pepper
I prepare chard, called ‘coste’ locally, removing central stalks for the blog’s ‘Breaded chard stalks’. I cut green leaves into strips.
I wash and cook in oil with a garlic clove, adding water if needed.
I add salt and pepper.
Allow about 20 minutes. I add butter, let flavours develop and turn off.
Once warm, I chop on a board.
I put in a bowl and add eggs.
I grate in nutmeg.
I add milk and ground pepper.
I mix and add grated Parmigiano.
I butter and breadcrumb 2 ovenproof moulds.
I divide the mixture.
I bake at 180°C about 20 minutes, rest 5 minutes and turn out with oil. Serve with tomato sauce if desired, as a small starter or side.
Original source: https://incucinaconlilly.com/2014/03/27/sformatini-di-bietole/
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