Got chard? Swiss Chard Dumplings

Swiss Chard Dumplings
I made these with Kale, no shallots, a grated zucchini, and Edamame substituting for the peas.

For the dumplings:
1 lb. Young Swiss chard leaves
Salt
1 leek, white part only, minced
2 shallots, minced
4 tbsp. Unsalted butter, plus extra for greasing
½ lb. Fresh ricotta
1 egg, beaten
½ cup freshly grated Parmigiano Reggiano
¼ cup fresh breadcrumbs
Pepper

For the sauce:
6 scallions, thinly sliced
2 tbsp. Unsalted butter
1 cup peas, blanched
6 tomatoes, diced
Salt and pepper

Make the dumplings: Wash the greens in several changes of water; boil in salted water for 10 minutes. Drain, chop, and squeeze dry.

Sauté the leek and shallots in 2 tablespoons of the butter until soft, about 5 minutes. Turn into a bowl; add the chard, ricotta, egg, 1/3 cup of the Parmigiano, breadcrumbs, salt, and pepper. Mix well. Using 2 spoons, shape the mixture into pretty football-shaped dumplings. Place the dumplings in a buttered baking dish and then top with the remaining butter, Parmigiano, and breadcrumbs. Bake for 20 minutes

.Make the sauce; Sauté the scallions in the butter for 10 minutes. Fold in the peas, tomatoes, salt and pepper, and cook for 5 minutes. Serve the dumplings hot over the sauce. Serves 4.

Pumpkin style—add 3/4 cup pumpkin puree and  ¼ cup extra breadcrumbs, grating of nutmeg

PIZZA BIANCA WITH GOAT CHEESE AND GREENS


Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

Crust
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
Seasoned oil
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper

Topping
1 bunch Swiss chard (about 10 ounces), white ribs cut away
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced

Yellow cornmeal
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust:

Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepare seasoned oil:
Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

For topping:

Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.

Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

Makes 4 servings.
Bon Appétit
January 2002