Dagobert recipe: Swiss chard rolls | A small newspaper

Swiss chard rolls

ingredients for 4 people

8 large Swiss chard leaves
10 dag of fresh goat cheese
15 days of ricotta
10 days of prosciutto
2 egg yolks
1 B. Parsley
fresh bread crumbs
2 dl of vegetable soup
1/4 l of whipping cream
olive oil
Pepper ad mill


1. Cut the stems off the Swiss chard. (Use the stalks for other purposes.) Blanch the chard leaves very briefly in salted water. Quench in ice water. Dry.

2. Finely slice the prosciutto. Mix goat cream cheese with ricotta. Mix in the egg yolks, chopped parsley and prosciutto. Add enough freshly grated Parmesan cheese to make a creamy mass. At the end, mix in 1 to 2 tablespoons of breadcrumbs. Add salt and pepper. Place two chard leaves on top of each other on the work surface. Spread the cheese mixture over it. Roll tightly. Tie carefully with kitchen twine. Fry the Swiss chard rolls in heated olive oil. Deglaze with vegetable broth. Let it boil a little. Pour in the whipped cream.

3. Cover and cook for about 20 minutes. Remove the rolls from the sauce and serve. Reduce the sauce a little more. Stir in 1 to 2 tablespoons of Parmesan cheese. Pour over the rolls. Serve with clam noodles.

Want to taste more?

Here you can find an overview of our Dagobert recipes:

Scrooge recipes
© Spencer Davis

Leave a Comment

Your email address will not be published. Required fields are marked *