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Coste
Swiss Chard
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Similar in flavour to spinach, chard is called erbette in Emilia-Romagna - the name used to refer to parsley in Rome. Chard leaves are the basis of an Emilian flan called erbazzone, which is basically an omelette made with Swiss chard leaves gently cooked and then puréed, before being mixed with breadcrumbs, a little flour, a couple of beaten eggs, a handful of grated Parmesan, salt, pepper and some nutmeg, then fried in lard or butter as you would an omelette.
As well as cooking the leaves of chard in the same way as spinach, the white ribs of the long leaves can be cut in chunks and braised until tender to make a good accompaniment to meat dishes.