Remember last week , when I used Swiss chard greens to make gnudi? I promised that I’d be cooking up the Swiss chard stalks too, and sharing the recipe.
Promise kept.
For dinner last week I made a quick and easy casserole that not only managed to make good use of the rest of this two-for-one veggie, but also enabled me to use up odd bits of leftover cheese and a hunk of capocollo our neighbor had given us.
It was one of those days when all of the sudden I turned around and it was 8pm. Time for dinner, and too late to do any shopping.
I guess I could have made pasta, then used the chard stalks as a side dish. But I just couldn’t be bothered with two separate courses. (points taken off my Italian wife permit)
So while the stalks were steaming, I grated about a cup and a half of cheese. If you’re anything like me, you probably buy more cheese than is really good for you, right? So you eat a bit, wrap up the rest and then forget about it sitting there in the fridge while you’re out buying yet more cheese. Sound familiar?
So my cup and a half of cheese was the result of three kinds of leftover pecorino. And no, I don’t quite remember where they came from.
And then there was that huge hunk of capocollo that our neighbor in Umbria had given Sophie for Easter. Sophie has a thing about this cut of cured meat, and she was supposed to take it up with her to London. But in the crush of packing extra pairs of shoes into her carry on, I guess she forgot it in the fridge. Her loss.
Once I had ground up the pork, the assembly was easy. After 15 minutes in the oven, the cheese had melted, the pork had let loose its tasty fat, and the entire dish was ready.
I know my mom would probably call this a ‘clean out the fridge’ casserole. But I’m just calling it dinner.
Swiss Chard Stalk Bake
1 1/4 pound of Swiss Chard Stalks (you can use the greens to make gnudi)
1 1/2 cup grated cheese (a mix of pecorino or parmesan is great)
1 cup ground capocollo (you can also use prosciutto)
oil
pepper
1/4 cup chopped parsley
Steam the Swiss Chard stalks until just tender. Drain.
Preheat oven to 180C/350F
Drizzle olive oil on the bottom of a baking dish.
Put a layer of stalks on the bottom of the pan.
Scatter the capocollo on top. Then scatter about half the cheese. Add parsley.
Add freshly grated black pepper, and drizzle with more olive oil
Add the final layer of chard, completely covering the first layer.
Add the rest of the cheese, drizzle with more oil and bake for about 20 minutes, until all is browned.
Anonymous
I’ve made Swiss chard stalks this way for years…but never with capocollo. Wonderful idea!! Love all your recipes. Hope this posts — have tried to post many times over the past year and none have made it, so…fingers crossed.
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Elizabeth:
Found this through Blogher. Great content. I will follow your blog as I get ready for my next trip to Italy. John
Elizabeth
Glad you found me! If you’re coming to Rome or Florence, make sure you download my apps, Eat Italy and Eat Italy.
loquensmachina
What fantastic synchronicity…I was reading through a cookbook last night that included a recipe for (spinach) gnudi and another for Swiss chard stalks used as a substitute for bread in a crostini-like starter. This recipe looks delicious, as always. Thanks for doing what you do!
Elizabeth
The stalks would make a great crostini base!
Vox Vera
Another great idea- thanks so much!
Elizabeth
My pleasure!
Lucia from Madison
Oh my! Capocollo. I believe if I used capocollo my husband may propose to me again. Well maybe just eat the chard stalks but that would be just as exciting. I have to try this. Thank you for sharing this one!