The Swiss chard stems parmigiana recipe is perfect for a light yet nourishing and tasty dish. A delicious alternative.
Some dishes are born almost by chance, simply following the scents of a town square.
This happened to me last Saturday in Maniago: among the farmers’ stalls I literally fell in love with some spectacular swiss chard.
They had emerald green leaves and a snow-white rib, so thick and crunchy I couldn’t help buying them.
Once in the kitchen, the idea: turn them into an alternative parmigiana, melty and aromatic, that rivals the classic eggplant version.
No heavy frying here; the ribs are quickly blanched to keep their lightness.
Whether you have half an hour or an entire afternoon, you can choose to cook in the oven, on the stovetop, or in the air fryer.
Get ready, because this is the definitive way to make even the most skeptical love swiss chard, thanks to a heart of fiordilatte, lots of basil tomato pulp and an irresistible Parmigiano Reggiano crust.
It’s a dish that tastes like home and a carefully curated market shop, where even the green leaves find their place (I always save them for an omelet the next day!).
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cooking methods: Electric oven, Stovetop, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Swiss Chard Stems Parmigiana
- 2.2 lb swiss chard stems (white rib only)
- 9 oz fiordilatte (or provola, well drained)
- 1 1/2 golden onion (or garlic: to flavor the tomato pulp)
- 3.5 oz Parmigiano Reggiano PDO
- to taste extra virgin olive oil
- 2 cups tomato pulp (for a more rustic, full-bodied touch)
- to taste salt
- to taste basil
Tools
- Pentola
- Pirofila
- Schiumarola
- Scolapasta
- Casseruola
- Friggitrici ad aria
Swiss Chard Stems Parmigiana
In a saucepan, heat a drizzle of extra virgin olive oil with a clove of garlic or some golden onion, if you prefer.
Pour in the tomato pulp and add a little fresh basil, tearing it with your hands to release its essential oils.
Season with salt and simmer over low heat for about 15-20 minutes.
Meanwhile.
Wash the leaves very well.
Make a clean cut to separate the white rib from the green leaf.
Bring a pot of salted water to a boil and blanch the white ribs for about 8-10 minutes.
It’s important they become tender but keep a meaty texture without falling apart.
Once ready, drain them and dry them well on a clean kitchen towel: this is the secret to avoid a too-watery parmigiana.
Take a baking dish (or a skillet if you prefer stovetop cooking) and start assembling layers:
Spread a first thin layer of tomato sauce on the bottom.
Arrange a layer of blanched ribs, side by side.
Distribute the cubes of fiordilatte (well drained) on top and a generous handful of grated Parmigiano Reggiano.
Repeat until ingredients are used up, finishing the top layer with abundant tomato and parmesan to encourage browning.
Choose the method you prefer based on the time you have:
In the Oven: 392 °F for 20-25 minutes (turn on the broiler/grill for the last 3 minutes!).
On the Stovetop: Cover with a lid and cook over low heat for 15 minutes, until the fiordilatte is melty.
In the Air Fryer: 356 °F for about 12-15 minutes in a suitable tray.
Before serving, let the parmigiana rest for 5 minutes.
This allows the tomato pulp and fiordilatte to set, making the slice perfect and intensifying the basil flavor.
It’s a dish that tastes of home, market and rediscovered traditions!
Enjoy your meal.
Meanwhile.
Wash the leaves thoroughly to remove any dirt.
Make a clean cut to separate the white rib from the green leaf.
(If the ribs are very thick, use a small knife or a vegetable peeler to remove the tougher outer fibers, just like you would with celery).
Don’t throw away the green part! Put it in the fridge: tomorrow it will be the base for a delicious omelet or a soup.
Tips
If the tomato pulp you buy is very watery, let it cook a few extra minutes with the soffritto before adding the basil. The sauce should be thick and not excessively “wet” the ribs.
Like classic pizza, fiordilatte releases a lot of liquid. My trick is to cut it into cubes at least an hour before and let it drain in a colander, pressing lightly. This prevents water from accumulating at the bottom of the dish.
After blanching the white ribs, pat them very dry with a clean towel. If they’re too wet, the sauce and the parmesan won’t adhere well and will slide off.
If you love a crunchy crust, mix a tablespoon of breadcrumbs with the Parmigiano Reggiano for the top layer.
If you want a more savory parmigiana, add a few pieces of anchovy in oil melted into the sauce between layers or a pinch of dried chili: the contrast with the sweetness of the chard will be surprising!
How to serve
This parmigiana is excellent hot and melty, but shows its best after resting. Flavors settle and the slice holds together better. It’s also perfect to bring to work the next day and reheat for a minute in the microwave!
Storage
If any remains (though I doubt it!), this preparation stores well and can be enjoyed in the following days. As often happens with tomato-based dishes, resting allows flavors to meld even better.
In the Refrigerator: Once the dish has cooled completely, store it in an airtight container. It will keep well for 2-3 days.
In the Freezer: If you used fresh ingredients (and not previously frozen fiordilatte), you can freeze the cooked parmigiana. I recommend dividing it into portions so you only thaw what you need. It keeps well for about one month.
How to reheat: To recover the texture of a just-baked dish, I recommend a few minutes in a hot oven or, if in a hurry, in a skillet with a lid over very low heat.
Avoid the microwave if you’re trying to keep the Parmesan crust crispy.
Notes
This parmigiana is an exceptional “dinner-saver”: you can assemble it completely in the morning, keep it in the fridge and cook it at the last minute before sitting down to eat.
You’ll be greeted by the scent of basil and tomato that will welcome your guests as soon as they step through the door!
Suggestions for other recipes
If you liked this recipe click many stars — thank you so much.
I invite you to become a fan of my Facebook page to stay updated on my new recipes and keep in touch with me.
Join my group: https://www.facebook.com/groups/488624465780860
or my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
