Chard or beet leaves gratin
Ingredients:
| 1kg | Chard or beet leaves washed, squeezed out of their juice, whitened, and finely chopped |
| 100g | Butter |
| 100g | Ricotta cheese or any other fresh white cheese |
| 3 tbs | Vegetable oil |
| 30g | Grated parmesan |
| 1 clove | Garlic, chopped |
| To taste | Salt |
| 500g | Chopped mushrooms |
| 3 | Egg yokes |
| 60 g | Grated breadcrumbs |
Instructions:
- In a saucepan, melt the butter with one tablespoon of oil.
- Sauté the garlic and the mushrooms without letting them turn brown.
- Add the chard or beet leaves and mix well.
- Remove from the stove, then add cheeses, salt and egg yokes to obtain a smooth and homogenous preparation.
- Smear a plate that goes in the oven with oil, sprinkle with breadcrumbs and pour the preparation in it.
- Sprinkle with the rest of the breadcrumbs, add the rest of the oil and bake in the oven at 190oC (375oF) for about 30 to 40 minutes, until the cheese is well melted.
- Serve hot or cold.
Yield: 4 servings
CHORLTON, Windsor, Editor. Cuisiner Mieux. Time-Life International, Netherlands, 1979, p. 94.
