Dumplings Swiss Chard

posted by Sue Freeman 06-07-99 12:21 PM

Swiss Chard Dumplings

1 lb. Swiss chard leaves
1 leek white part only, minced
2 shallots, minced
4 tablespoons unsalted butter, plus extra for greasing
1/2 lb fresh ricotta
1 egg beaten
1/2 cup freshly grated Parmesan cheese;divided
1/4 cup fresh bread crumbs
pepper, to taste
6 scallions, thinly sliced
2 Tablespoons unsalted butter
1 cup peas, blanched
6 tomatoes diced
salt and pepper

Make Dumplings:
Preheat oven to 350.

Wash swiss chard well in several changes of water. Boil in salted water for 10 minutes. Drain, chop and squeeze dry.

Saute leeks and shallots in 2 tablespoons butter until soft. Approx. 5 minutes.

Turn into a bowl and add chard, ricotta, egg, 1/3 cup of Parmesan cheese, bread crumbs, salt and pepper.

Mix well.

Using 2 spoons shape mixture into football shaped dumplings. Place dumplings in a shallow greased baking dish and then top with remaining butter, Parmesan and bread crumbs. Bake for 20 minutes.

Saute scallions in butter for 10 minutes. Fold in peas, tomatoes, salt and pepper and cook for 5 minutes.

Serve the dumplings hot over the sauce.

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