Swiss Chard Torta

  • 2 oz dried porcini mushrooms
  • 2 bunches Swiss chard
  • 4 TB olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 eggs, lightly beaten
  • 4 TB freshly grated Parmesan cheese
  • 6 TB panko bread crumbs
  • 2 TB chopped parsley
  • Freshly grated nutmeg
  • Sea salt and freshly ground pepper
  • butter for pan

The flavors of chard and the porcini mushrooms really stand out in this easy dish.

Soak the porcini mushrooms for 20 minutes in a small bowl with warm water to cover.  Drain and rinse carefully under cool water to remove any grit.  Slice into thin strips.  Wash the chard well and remove stalks.  Cook in a large pan with only the water clinging to the leaves for about 5 minutes or until just tender.  Drain and press out excess water on a clean kitchen towel.  Saute the onion in olive oil over low heat until the onion is soft.  Add the mushroom strips and garlic and cook for 3 or 4 minutes.  Add the chard, stir and cook for 5 minutes.  Cool.  Put the chard mixture into a mixing bowl, add eggs, the Parmesan, 2 TB bread crumbs, parsley, nutmeg, salt and pepper.  Mix well.  Butter a medium sized round baking dish or 9” spring form pan.  Sprinkle with 2 TB bread crumbs.  Add the chard mixture and spread evenly.  Top with rest of bread crumbs.  Bake in a preheated 375 degree oven for 30 minutes or until golden brown.

Adapted from Verdura by Viana LaPlace

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