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GAZİ RECIPES & FOOD VIDEOS

Swiss chard and sheep cheese rolls with wild garlic pesto

Difficulty Level
Veggie
Low Carb

Ingredients for 4 Portions

  • 16 large chard leaves
    4 large red tomatoes, cut into 8 equal slices
    4 tbsp black olives, sliced
    400 g GAZİ Sheep Cheese, cut into 8 equal slices
    6 tbsp olive oil
      mediterranean herbs, dried
      salt, pepper

    For wild garlic pesto

    200 g frozen wild garlic
    100 g pine nuts, roasted
    100 g of Parmesan, grated
    250 ml olive oil
      salt and pepper

  • Preparation

    1. Thaw the wild garlic for the pesto. Roast the pine nuts in a small pan without oil.

    2. Put all the ingredients for the pesto in a mortar and pound well. Season with salt and pepper to taste.

    3. Fill a large pot with water and bring to a boil. Turn down the heat so that the water is near the boiling point. Thoroughly wash the chard and remove the leaves from the stalk.

    4. Put the leaves in the hot water briefly, remove with a skimmer and drain on kitchen paper or on a clean kitchen towel.

    5. Cut the tomatoes and sheep cheese into 8 equal slices.

    6. In the centre of the chard leaves, place one slice of tomato, one slice of sheep cheese, 1 teaspoon wild garlic pesto, and some olive slices. Finally, sprinkle with dried herbs and season with salt and pepper. Fold the side of the chard over the filling and roll up.

    7. Sauté the finished rolls in a pan with olive oil on both sides for about 5 minutes. Serve on a sliced tomato and garnish with a little pesto and pine nuts. Sprinkle with crumbled sheep cheese as desired.

[Translate to Englisch:] Teaser

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