Name: Baked Swiss Chard Stalks Wrapped in Bacon (Involtini di Coste di Biete)
Yield: For 4 persons if served as a vegetable course, for 8 if an appetizer
Cuisine: Italy
Ingredients: A béchamel sauce made as described below, using 1 tablespoon butter, 1 cup milk, 1 tablespoon flour; 8 thin slices bacon; Black pepper ground fresh; ⅛ teaspoon grated nutmeg; 2 tablespoons milk; 1½ tablespoons butter plus butter for smearing a baking dish; Salt; 2 pounds mature Swiss chard with broad stalks; 5 tablespoons freshly grated Parmigiano-Reggiano cheese

Preparation info

For
4
persons if served as a vegetable course

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

2 pounds mature Swiss chard with broad stalks
Salt
1½ tablespoons butter plus butter for sme

Europe
Italy
Side dish
Mediterranean

Method

Detach the Swiss chard stalks from the leaves. Wash both in several changes of cold water.
Trim the stalks into pieces 5 to 6 inches long and cut these into strips about ⅓ inch