Semolina Chard Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 Chard leaf
- 40 grams Hazelnuts
- 1 bunch scallions
- 1 garlic clove
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 4 Tbsps instant Cornmeal (polenta)
- 4 Tbsps grated pecorino romano
- 100 grams Diced tomatoes
- 125 milliliters Beef broth
Preparation steps
Rinse, trim and cut the stems from the chard leaves.
Toast the hazelnuts in a dry pan, remove from the heat and let cool. Rinse the scallions and cut into thin rings. Peel the garlic and chop finely.
Bring salted water to a boil and blanch the chard leaves for about 3 minutes. Lift out the leaves, rinse and drain.
Chop hazelnuts coarsely. Heat 2 tablespoons oil in a pan, add half the garlic and half the scallions and saute until tender. Stir in the cornmeal, nuts and Pecorino. Season with salt and pepper.
Spread the chard leaves flat on a work surface. Spoon the cornmeal mixture onto the leaves. Fold the sides of the leaves over the filling then roll up. Pin the ends with wooden skewers if necessary.
Heat the remaining oil in a deep pan. Add the remaining scallions and garlic and saute until tender. Add the tomatoes and broth and bring to a boil. Reduce the heat to simmer and season well with salt and pepper. Place the chard rolls in the sauce and cook, covered, over low heat for about 45 minutes. Serve immediately.
