Gratinated chard and ricotta casserole. Simply delicious, ideal for a picnic, light and nutritious at the same time. Great for those who care about their figure but want to enjoy something special.
Easy to make, and also quick, but here the real king is the Sicilian-style seasoned breadcrumbs that add flavor to an element that usually does not have any. To see the recipe click here
The stalks, moreover, are refreshing, soothing, and laxative. They are easily digestible and, for all these properties, are particularly recommended for children, the elderly, and pregnant women.
The final cooking will be in the oven, but there are preparations that can be done in a pot or with the Thermomix, I will indicate both.

These recipes are designed for you:

Difficulty: Very Easy
Cost: Economical
Rest time: 5 Minutes
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

237.00 Kcal

calories per serving

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Energy 237.00 (Kcal)
Carbohydrates 17.85 (g) of which sugars 2.66 (g)
Proteins 17.69 (g)
Fat 11.16 (g) of which saturated 3.69 (g)of which unsaturated 4.03 (g)
Fibers 2.88 (g)
Sodium 606.26 (mg)

Indicative values for a portion of 183 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.76 lbs chard (stalks)
3.5 oz cooked ham
3.5 oz ricotta
4 eggs
2.5 oz scamorza cheese
3.5 oz breadcrumbs (Sicilian-style, see recipe)

Tools

What we need to make the

Pot or Thermomix
Cutting Board
Knife
Baking Pan
Oven

Preparation: Gratinated Chard and Ricotta Casserole

For both preparations

Choose beautiful fresh chard,
We only need the stalks, so remove the leaves and the end, then wash them.
Prepare the Sicilian-style seasoned breadcrumbs see recipe by clicking here.
Boil water in a rather large pot with a pinch of salt.
As soon as it boils, immerse the stalks and cover. Cook for 8 minutes.
Then drain them.
Make 2 hard-boiled eggs, let them cool, and peel them.
Beat 2 eggs with the ricotta with a pinch of salt and pepper.
Put the eggs, ricotta, a pinch of salt, and 1 of pepper into the bowl. Mix for 1 min at speed 5.
Transfer the mixture to a bowl or plate and set aside.
Wash the bowl and put 700 ml of water, position the eggs in the basket, close, and place the chard stalks inside the Varoma tray.
Close with the lid and cook: 16 minutes/Varoma/speed 1.
Open, remove the basket with the eggs, and cool them under running water.
Turn the position of the stalks, those underneath place them on top, close the lid, and put the tray back on the bowl and cook another 16 minutes in Varoma speed 1.
After cooking, prick the stalks with the tip of a fork, and if necessary, extend by a few more minutes.
Let’s assemble the casserole:
Pass the chard stalks in the breadcrumbs pressing well.
In a baking dish or oven pan, put a drizzle of extra virgin olive oil on the base, and make a layer of breaded stalks.
Put half of the hard-boiled eggs cut into pieces, half of the ham torn by hand, and half of the beaten egg and ricotta mixture.
Repeat the operation until you have finished the ingredients.
Finally, on the last layer of stalks, put a little drizzle of extra virgin olive oil and the scamorza cheese in pieces.
Bake in a fan oven at 356°F for 30 minutes.
Here is the gratinated chard and ricotta casserole ready.