An end of summer dish to use up all vegetable patch bounty. This will serve 6 as a side dish or 4 as a main course.
Preheat the oven to 200C fan.
Heat the olive oil in a wide sauté pan or large frying pan. Sauté the onions on a low heat until soft. Add the red pepper, season with salt and pepper and continue to cook for 10 minutes. Add half the butter followed by the chard stalks and cook for 5 minutes and finally mix in all the chard leaves. Once all the leaves have wilted, remove from the heat.
In a bowl mix the ricotta, parmesan, egg and egg yolk. Mix into the vegetables then tip into a baking dish or roasting tin.
To make the crumb, melt the remaining butter with the garlic, pour over the bread crumbs mixing with a fork then add the herbs. Sprinkle over the vegetables and bake for 10-15 minutes or until golden brown.
Ingredients
- 2 red onions diced
- 2 tbsp olive oil
- 2 red peppers cubed
- 60 g butter
- 400 g swiss chard stalks and leaves separated
- 150 g ricotta
- 50 g parmesan grated
- 1 egg plus 1 egg yolk (or a duck egg as I used)
- 2 handfuls panko bread crumbs
- 2 tbsp each of chives, tarragon & parsley
Instructions
- Preheat the oven to 200C fan.
- Heat the olive oil in a wide sauté pan or large frying pan. Sauté the onions on a low heat until soft. Add the red pepper, season with salt and pepper and continue to cook for 10 minutes. Add half the butter followed by the chard stalks and cook for 5 minutes and finally mix in all the chard leaves. Once all the leaves have wilted, remove from the heat.
- In a bowl mix the ricotta, parmesan, egg and egg yolk. Mix into the vegetables then tip into a baking dish or roasting tin.
- To make the crumb, melt the remaining butter with the garlic, pour over the bread crumbs mixing with a fork then add the herbs. Sprinkle over the vegetables and bake for 10-15 minutes or until golden brown.