Chard polpettone is a Ligurian recipe; simple to prepare, healthy and light, to be used as a plant-based second course or as a starter, cut into smaller squares.
Our culinary tradition is rich in fillings, it is sufficient to cite: pansoti, cima (stuffed belly of veal), vegetable pies, veal rolls stuffed with cabbage, Genoese polpettone.
It was a way of not throwing away a thing and above all using everything the vegetable garden had to offer throughout the year.
Ours, in fact, is more a land than a sea-based cuisine… full of wild herbs, vegetables, eggs and fresh cheeses.
Chard polpettone is the essence of this art. It is prepared with a few simple ingredients: potatoes, Swiss chard, breadcrumbs, cheese, eggs and herbs. A traditional recipe from East Liguria which I am sure will win your heart!
Ingredients
Tools
Steps
Wash and boil the potatoes with the peel on. When they are soft, drain and keep to one side.
Clean the Swiss chard, removing the larger ribs (stems). Wash and parboil in boiling water. Drain, squeeze well and chop.
Fry gently for 4/5 minutes in the frying pan with the onion and the oil. Turn off the heat and sprinkle with chopped parsley. Allow to cool.
Mash the potatoes in a bowl. The peel will remain inside the potato masher. Add the Swiss chard, Parmesan cheese, salt and pepper, eggs and marjoram. Blend.
Grease an oven dish. Sprinkle the bottom with breadcrumbs. Pour in the mixture, flatten and cover with more breadcrumbs. Sprinkle the surface with oil and make diagonal stripes both ways with the blade of a knife.
Bake in a conventional over at 190 °C for about 30 minutes.
Serve warm in slices or squares with a good seasonal side dish.
Varied doses for servings