The chard It is a low-energy vegetable but rich in regulatory nutrients such as vitamins, mineral salts and fiber. They are very fleshy and have a very mild flavor; even so, as generally happens with vegetables, they are usually rejected by the little ones. The solution? Fill them with ham and cheese.
All the stalks stuffed with ham and cheese They help us to integrate this vegetable into the children's diet. If we also bathe them in cheese sauce, no one will believe eating chard. When integrating ingredients, incorporate the sauce, you must take into account, that if, the calories in the dish also increase.
Chard stalks stuffed with ham and cheese in sauce
The stalks stuffed with ham and cheese in sauce are a great proposal to introduce this vegetable to children.
Author Maria
Kitchen: Traditional
Recipe type: Vegetables
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
- 4 chard stalks
- 5 slices of ham
- 5 slices of cheese
- Sal Island
- Bread crumbs
- I beaten egg
- Olive oil
For the sauce
- ¼ onion
- 1 level tablespoon of flour
- 1-2 glass of milk
- Nutmeg
- Blue cheese or other grated cheese
- Olive oil
To decorate
- Pinions
Preparation
- We clean the stalks; With the help of a lace we remove the strings that it may have on the surface and wash under the jet of cold water.
- We cut into more or less equal rectangles and we cook in water with salt for about 20 minutes.
- We drain the stalks and we dry them with kitchen paper.
- On half the pieces of stalk we place a slice of york ham and one of cheese. We close with another piece of stalk to sandwich mode. We press lightly.
- We pass the leaves first through beaten egg and then for breadcrumbs.
- Heat abundant olive oil in a frying pan and we fry the stuffed stalks over medium heat until golden. We drain on absorbent paper and reserve.
- We prepare the sauce. To do this, we put the very minced onion to poach.
- When the onion is tender, add the tablespoon of flour and cook for two minutes, stirring the mixture.
- Little by little we incorporate the glass of milk to make a light bechamel.
- When the béchamel has the desired consistency, add a little nutmeg and grated cheese. We stir and cook one more minute.
- We place the leaves in the sauce, heat the whole and we serve with some pine nuts.
Nutritional information per serving
Calories: 306