Hello everyone! Today we're cooking with red chard, a seasonal vegetable rich in vitamins and minerals. Combined with our Spring Violet Garlic, we get a healthy dish packed with benefits for our bodies. We're suggesting a recipe to use up the chard stalks, so take note!
30 min
4 pax
Easy
We peel and finely slice the Spring Violet Garlic cloves.
We wash the pepper, remove the seeds and cut it into small cubes.
We wash the skin of the zucchini well, as we are not going to remove it, and we cut it into thick slices, between one and two fingers thick.
We'll use the stalks of the chard, and reserve the rest for other recipes. So, we remove the ends of the stalks and discard them, while we cut the rest into small cubes.
In a frying pan over medium heat, add a drizzle of oil along with the sliced garlic. Let them brown slightly, then add the pepper and stems.
We sauté for about 5 minutes and add the zucchini slices.
Sauté until the zucchini softens, then pour in the cream and let the mixture reduce.
We add the cheese, stir for a few seconds until it starts to melt, and remove from the heat.
FINISHED DISH:
Place a mold (we used a round one) on a flat plate and pour in the mixture. Press it down slightly so it takes the shape of the mold, then remove it.
We decorate with some diced cheese and a little parsley.
_Miguel Ángel Mateos:
– It is a very tasty preparation with a creamy texture that is very pleasant to the palate.
– If we want a dish with less fat, we can eliminate the cream and simply add olive oil.
Adding some chopped nuts to the dish, such as almonds or hazelnuts, will give it different textures and further enhance its flavor.
