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Ingredients
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 med red onion cut 1/4" dice
- 3 x garlic cloves thinly sliced
- 1Â 1/2 lb Swiss chard thick stems removed,
- Â Â roughly minced
- 3 c. Bechamel Sauce - (Besciamella) (see recipe)
- 3 whl Large eggs plus
- 2 x egg yolks
- 1/2 c. ricotta
- 1/2 c. freshly-grated Parmigiano-Reggiano divided
- Â Â Freshly-grated nutmeg to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. fresh bread crumbs plus
- 1/4 c. toasted bread crumbs
- Â Â Butter for the mold
Directions
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat till almost smoking. Add in the onion and garlic and cook over medium-high heat 5 min, till soft and light golden. Add in the chard and saute/fry over high heat till very soft and tender, about 10 min. Remove from the pan and press under a plate to remove excess moisture. Finely chop the Swiss chard.
- Preheat oven to 350 degrees.
- Place the chard mix into a mixing bowl and add in the besciamela, Large eggs and yolks, ricotta and 1/4 c. of the Parmigiano and season with nutmeg and salt and pepper.
- Butter a bundt cake pan and sprinkle with bread crumbs to coat. Pour the mix into the pan, and place the pan in a roasting pan. Carefully pour cold water into the roasting pan to come up 3 inches on the side of the bundt pan and place in the oven. Cook till the custard is just cooked through, about 35 min, then remove. The custard is done when a toothpick to the center exits clean.
- Allow to rest 15 min before edging with a thin knife and turning out onto a plate. Sprinkle with the toasted bread crumbs and remaining 1/4 c. grated cheese before serving hot.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 97 | 53% |
| Total Fat 11.06g | 14% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 345mg | 14% |
| Potassium 474mg | 14% |
| Total Carbs 16.24g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.09g | 2% |
| Protein 6.26g | 10% |
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