Name: Cannelloni Ripieni di Coste di Biete (Cannelloni with Swiss Chard Stalks)
Yield: For 6 to 8 Persons
Cuisine: Italy
Ingredients: Homemade pasta dough made with 2 large eggs and 1 to 1¼ cups unbleached flour, as described; 3 tablespoons butter; 3 cups milk; 5 tablespoons butter; 1 cup freshly grated parmigiano-reggiano (Parmesan); Enough Swiss chard to yield 1¾ pounds of stalks (the total amount depends on the size of the stalks); ⅛ teaspoon grated nutmeg; ½ cup chopped shallots or onions; 6 ounces Italian prosciutto, cut into ¼-inch-wide strips (if prosciutto is absolutely unavailable, substitute 8 ounces cooked, unsmoked ham); 5 tablespoons butter, plus additional butter for smearing the baking pan; Pinch salt; 4½ tablespoons flour; Salt; Black pepper in a grinder

Preparation info

For
6 to 8
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

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