Stuffed Chard Leaves

Soak currants, drain and dry. Cook long grain rice for 12 minutes in boiling salted water, rinse and drain. Sauté peeled and finely chopped onion in olive oil. Mix in a baking dish with currants and long grain rice.

Separate the chard from the stems. Rinse leaves thoroughly, do not damage and drain. Peel stems like rhubarb and cut following into 3-5 cm long pieces. Blanch chard stems in boiling hot flour water 1 tbsp flour to 2 l water, do not forget salt 15 min, drain and chop coarsely.

Lightly fry minced chard stems in 3 tbsp heated olive oil in a frying pan on medium heat for about 10 min. Stir in between.

Boil 2-3 l of water, season with salt and dip chard leaves briefly in boiling water and rinse on the spot in iced water, drain and spread out on a kitchen towel.

Add sautéed stems to long-grain rice, currants, pine nuts and onion form and season with pepper and salt.

In the center of each chard leaf, shape a tbsp. of stuffing and form small parcels. Place parcels, seam side down, close together in a gratin dish. If there is a little farce left, place it next to the parcels and sprinkle a few pine nuts over the parcels. Drizzle the remaining olive oil over the chard packets and add an additional 2 to 3 tbsp of water to the gratin dish. Cook in the stove for about half an hour at 130 to 150AC.

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