STUFFED SWISS CHARD WITH SWEET PEPPER SALSA

Stuffed Swiss Chard With Sweet Pepper Salsa

For once I am able to remember something from a not too remote past, one week ago when we had guests we had to make an extra fire in the tile stove because it was raining and chilly, today I have been cooking with the kitchen door wide open, and best of all, barefoot! I really like when I can start living without socks and shoes, I realize that in some strange subconscious way it makes me feel more in control, try to explain that if you can, I am too dazed after a lot of cooking and a long lunch with an old friend.

Swiss chard is a very common green here and it is ideal to stuff so when I saw bunches of tender chard leaves I just had to get a couple of bunches and then I had all the green parts from all the fresh onions I have been cooking with lately plus the stems from the chard so I knew what I was going to stuff them with and then I just have this irresistible urge for sweet red peppers that clearly are out of season but right now I couldn’t care less, I just have to eat them so I made a simple sweet pepper salsa with fresh onion to go with them.

Stuffed Swiss Chard With Sweet Pepper Salsa

STUFFED SWISS CHARD WITH SWEET PEPPER SALSA
10 ‘parcels’

10 big Swiss Chard leaves
100 ml/0,42 cup rice
50 g/1,75 os smoked pancetta/bacon, diced
the green parts from about 5 fresh onions cut into pieces
1 pinch of ground chili pepper
1 small red bell pepper, really finely chopped
1 fresh onion, really finely chopped
1 tsp parsley, finely chopped
1-2 tblsp tomato sauce
salt
extra-virgin olive oil

– Cut off the stems from the leaves before steaming the latter for no more than 2 minutes. Leave them to cool down on a kitchen towel.
– Cut the stems in pieces.
– Cook the rice and while it is cooking, fry pancetta, onion and and stems slowly with chili pepper until the pancetta is crispy.
– Mix the cooked rice with the pancetta & co.
– Cut out the part of the stem that is hard on each chard leaf and put a spoonful of rice in the middle of every leaf. Fold and roll them into small parcels.
– Mix the chopped pepper, onion and parsley with salt, tomato sauce and olive oil and mix well.
– Put the stuffed chard on a plate and spoon the salsa over before serving. Serve the remaining salsa separately.

Stuffed Swiss Chard With Sweet Pepper Salsa

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