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Stalks of chard (ribs) cordon bleu
ingredients
servings
2
Beets
500 oz
Ham
100 oz
Provola
100 oz
Breadcrumbs
3 spoons
Garlic
1 wedge
Extra virgin olive oil
1 spoon
Salt
1 pinch
second courses from Italy - Piemonte
Stalks of chard (ribs) cordon bleu
Stalks of chard (ribs) cordon bleu
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Do you have long-thick Swiss chard that you don't know how to do? Or do you have someone in the family who doesn't eat vegetables? Here is a simple, tasty and light way to serve a simple but necessary second course: cordon bleu with ham and cheese. To make haste, I cooked in a pot but absolutely in the oven they are crazy for 200 ° for 20 min.
preparation
step 1
I separate the leaves from the stems and cut them in order to obtain even-numbered sandwiches. I had very large stems, I managed to get 12 pieces, and therefore a total of 6 sandwiches
step 2
I put the stalks to blanch for about 10 minutes, meanwhile I cut the leaves of things into small pieces and stew them with a clove of garlic, half a glass of water, a pinch of salt and a spoonful of oil
step 3
Once the stems have been blanched, I leave them to cool and prepare the breadcrumbs on a plate. Breading carried out with the humidity of the stems, without egg, without salt as ham and cheese will already be tasty
step 4
I dip each stalk into the breadcrumbs and stuff with ham and cheese. In a non-stick pan, add a little oil and spread it with a piece of scottex around the circumference, let it warm up well.
step 5
Add the sandwiches, let it cook until the cheese melts, 5 minutes on each side over medium heat. When the cooking is over, turn off the heat and leave for 2 minutes with the lid on. Meanwhile the parts of the leaves will be ready. Serve with two slices of wholemeal bread x a single dish
