posted by Sue Freeman 06-07-99 12:21 PM
Swiss Chard Dumplings
1 lb. Swiss chard leaves
salt
1 leek white part only, minced
2 shallots, minced
4 tablespoons unsalted butter, divided, plus extra for greasing
1/2 lb. fresh ricotta
1 egg beaten
1/2 cup freshly grated Parmesan cheese, divided
1/4 cup fresh bread crumbs
pepper, to taste
6 scallions, thinly sliced
2 Tablespoons unsalted butter
1 cup peas, blanched
6 tomatoes diced
salt and pepper
Make Dumplings:
Preheat oven to 350 degrees F.
Grease a shallow baking dish.
Wash swiss chard well in several changes of water. Boil in salted water for 10 minutes. Drain, chop and squeeze dry.
Saute leeks and shallots in 2 tablespoons butter until soft, approx. 5 minutes.
Turn into a bowl and add chard, ricotta, egg, 1/3 cup of Parmesan cheese, bread crumbs, salt and pepper.
Mix well.
Using 2 spoons shape mixture into football shaped dumplings. Place dumplings in a shallow greased baking dish and then top with remaining butter, Parmesan and bread crumbs. Bake for 20 minutes at 350.
Sauce:
Saute scallions in butter for 10 minutes. Fold in peas, tomatoes, salt and pepper and cook for 5 minutes.
Serve the dumplings hot over the sauce.