A light and delicious idea for preparing Swiss chard: in a roll, with fragrant tomato sauce, lots of Parmigiano, garlic and basil.
Ingredients for 4 persons
8 medium-large chard leaves
200 g arborio rice
500 g tomato sauce in a can
2 cloves of garlic
Time: 60 minutes
Boil the rice in plenty of salted water. Drain and season with a little raw oil and salt, letting it cool.
Blanch the chard leaves for 1 minute so they soften. Pick them up one at a time with a skimmer and spread them out on a clean, dry cloth.
Season the rice with grated Parmigiano cheese (amount according to your taste) and a few tablespoons (4-5) of tomato sauce.
Take an oven dish, spread the bottom with tomato sauce, Parmigiano, oil and a clove of minced garlic. Stuff the leaves with the rice, close them into a roll and arrange them in the dish. Continue until all ingredients are used up.
Season the rolls with more sauce, Parmigiano cheese, chopped garlic and a drizzle of oil. Bake in the oven at 200 degrees for 20 minutes.
Serve at the table with a few fresh basil leaves. Enjoy!
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