Chart and Parmesan Gratin
4 servings
15 minutes
Gratin made from chard stems and parmesan is a refined dish of Italian cuisine that transforms simple ingredients into a true gastronomic find. The origins of this recipe trace back to the traditions of rural regions in Italy, where chard was an important part of the diet. Baking tender chard stems with aromatic parmesan and crispy breadcrumbs creates a harmony of flavors and textures: the softness of the vegetables contrasts with the golden crust. Oregano and olive oil add Mediterranean notes to the dish, making it rich and appetizing. This gratin can be a wonderful side dish for meat or fish dishes, as well as a light snack on its own. It is served warm or at room temperature, preserving its rich flavors and aromas.
1
Preheat the oven to 190 degrees.
2
Cut the leaves of the chard and chop the stems into small pieces. Place in a pot of boiling salted water and cook for 2-3 minutes until tender. Drain.
- Chard (Swiss chard): 1 bunch
3
Grease a fireproof dish with oil and place pieces of chard in it.
- Olive oil: 3 tablespoons
4
In a bowl, mix breadcrumbs, parmesan, oregano, and olive oil. Add salt and pepper.
- Crushed breadcrumbs: 1.5 glass
- Grated Parmesan cheese: 60 g
- Dried oregano: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Spread the mixture on the stems and smooth it out. Bake for about 10 minutes until golden brown. Serve warm or at room temperature.
