Coste di bieta gratinate (Gratinéed Swiss Chard Stems)
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Coste di bieta gratinate (Gratinéed Swiss Chard Stems)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- Stems from 2 bunches of Swiss chard stems about 300g/10 oz
- 500 ml/2 cups béchamel sauce
- butter q.b.
- Parmesan Cheese grated, q.b.
- salt and pepper
Optional:
- Slices of mozzarella or scamorza
- Slices of cooked ham
- bread crumbs
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Instructions
- Trim the steam top and bottom, then cut them into lengths. Parboil in well salted water until tender, about 5-10 minutes depending on their size. Drain and let cool.
- Meanwhile, prepare the béchamel sauce following the directions in this post.
- Grease the bottom of a baking dish large enough to hold all the chard stems in one or two layers (or, if you prefer, individual dishes as pictured here). Lay on a layer of chard stems, topped with slices of ham and/or mozzarella if using, then nap with béchamel and top everything with a good dusting of Parmesan. Repeat until the chard is used up. Top with a sprinkling of breadcrumbs, if using. Finally, dot the top with bits of butter.
- Bake in a moderately hot (190C/375F) oven for about 20-30 minutes, or until the sauce is bubbling and the top is nicely brown.
- Remove from the oven and let cool for about 10-15 minutes before serving.
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