Venetian stuffing with cheese
Yield: 1 Servings
Ingredients:
- 2 tb Butter
- 3 Green onions minced
- 2/3 c Chopped walnuts
- 1 cl Garlic minced
- 1 oz Pancetta minced
- 1/2 ts Dried rosemary
- 1/4 ts Dried savory
- 1/8 ts Dried thyme
- 1 lb Part-skim ricotta cheese
- 3/4 lb Fresh Swiss Chard or
Instructions:
-spinach cooked squeezed -dry and finely chopped 1 c Cooked rice 2 oz Freshly grated Parmesan 1 1/2 oz Fontina or Jarlsberg cheese -shredded Salt and fresh ground pepper 1. Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. 2. Stir in walnuts garlic pancetta and herbs and continue cooking about 2 minutes being careful not to burn herbs. Remove from heat and cool. 3. Transfer to mixing bowl add remaining ingredients and blend well. Taste and adjust seasoning as desired. Ahead: Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.
