Swiss Chard Pockets with Zucchini, Cheese, and Pine Nuts Filling
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⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
You can use large spinach leaves instead of Swiss chard.
Ingredients
- Olive Oil - 3 tablespoons
- Young zucchini - 3 pieces
- Ground Nutmeg - to taste
- Ricotta cheese - 8.8 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Grated Pecorino Pepato Cheese - 1.1 oz
- Toasted Sesame - 1.8 oz
- Swiss chard leaves - 25 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the zucchini very thinly and sauté in a pan with olive oil until soft. Season with salt and pepper and add a bit of nutmeg. Remove from heat.
Step 2
Add the ricotta, mascarpone, Parmesan, and pine nuts. Mix well.
Step 3
Meanwhile, lightly blanch the Swiss chard leaves in boiling salted water one at a time until they become slightly soft. Rinse under cold water.
Step 4
In each leaf, wrap a small amount of filling and fold into a pocket. Secure with toothpicks and chill.
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