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Hearts with chard and ricotta
Ingredients:
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Cooking instructions:
scald the leaves and add them in a pan where you fried the finely cut bacon with pine nuts, raisins and garlic; prolong the cooking for few minutes and add the walnut cream, pepper and salt. Mix the eggs and Parmesan in a cutter until you reach a velvetly and not too thick cream. In a large pot boil the water and season with salt, cook the hearts for a little less than 8 minutes. Grease a baking pan with butter and sage. Use a slotted spoon to arrange the just drained hearts, stuff them before with a little of provola cheese in order to keep them wide open, and then with the help of a pastry bag, fill them with the cream of ricotta and chard. Pass the pan in the oven for few minutes in order to let the cheese melt and to form a nice crust on the cream. Lay the hearts in a serving dish and serve.
Author: Teresa
Blog: Pasticci e capricci
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