Chart envelopes stuffed with zucchini, cheese and pine nuts
4 servings
30 minutes
Chard envelopes filled with zucchini, cheese, and pine nuts are a refined dish that combines the tenderness of Italian cheeses, the crunch of nuts, and the freshness of young zucchinis. Vitamin-rich chard leaves serve as a natural wrapper, adding sophistication and aesthetic appeal to the recipe. This recipe resonates with European traditions of using greens as an alternative to dough. The delicate filling has a harmonious, slightly sweet flavor thanks to nutmeg and three types of cheese, complemented by crunchy pine nuts. The envelopes are perfect as a light appetizer or an exquisite dinner dish.
1
Slice the zucchini very thinly and sauté in olive oil until soft. Season with salt and pepper, and add a bit of nutmeg. Remove from heat.
- Olive oil: 3 tablespoons
- Young zucchini: 3 pieces
- Ground nutmeg: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
2
Add ricotta, mascarpone, parmesan, and pine nuts. Mix well.
- Ricotta cheese: 250 g
- Mascarpone cheese: 250 g
- Grated Parmesan cheese: 30 g
- Roasted pine nuts: 50 g
3
Meanwhile, lightly boil the chard leaves one by one in salted boiling water until they are slightly soft. Rinse under cold water.
- Swiss chard leaves: 25 pieces
4
Wrap a small amount of filling in each leaf and fold it like an envelope. Secure with toothpicks and chill.