Cannelloni Ripieni di Coste di Biete

Among leaf vegetables, Swiss chard is my favorite. The leaves, sweeter and more delicate than spinach, can be boiled and served as salad, dressed with olive oil and lemon juice; parboiled, then sautéed with butter and Parmesan or with olive oil and garlic; used in stuffing tortelloni; substituted for spinach to make green pasta. The stalks of mature chard are as meaty as celery without the strings, and considerably finer in texture. They can be braised, gratinéed, fried, stuffed, or