Coste di Biete Farcite e Fritte

There is very little one can’t coax Swiss chard into doing. Here pairs of stalks trimmed to size are used to sandwich a mixture of béchamel, ham, egg, and Parmesan, then they are breaded and fried. What gives this novel vegetable sandwich elegant interest is the alternation of textures: the coating crisp over the juicy stalk, which encloses, in turn, the melting spread of béchamel and ham.