Good Recipes from Friendly Eaters
Chard and Potato Roll-ups
seasonalbrooklyn.com
8 large leaves of chard
2 large potatoes
An egg, lightly beaten
1/4 lb Swiss cheese, diced
3 roma tomatoes, blanched, peeled, seeded and chopped
2 tablespoons grated pecorino romano
4 sundried tomatoes, minced
Several leaves fresh sage
1/2 a clove of garlic, minced
3 tablesp. unsalted butter
Salt and pepper to taste
Wash the potatoes and boil until a skewer penetrates easily, 30-40 minutes. Let them cool, and as soon as you can handle them, peel them and rice them with a potato ricer, gathering the riced potato in a bowl.Immediately work in the beaten egg, grated pecorino, half of the plum tomatoes, the Swiss cheese, the garlic, and the sundried tomatoes. Season the mixture to taste with salt and pepper. Blanch the chardleaves for a few seconds in the boiling water, drain them, pat them dry, and lay them flat on your work surface. Spread the filling evenly over the leaves and rill them up, being careful not to tear them.
Heat the butter with the sage in a skillet large enough to contain the chard roll-ups in a single layer. Letthe sage crackle for a minute, then remove and discard it, and carefully set the roll-ups to cooking. Coverthem, and gently sauté them for 10 minutes, turning them after five, using 2 spatulas and being careful that they don’t unwind.
Add the remaining plum tomatoes, adjust seasoning, cover, and simmer 10 minutes more.
Adapted from about.com, by Kyle Phillips.
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