Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Crostata Di Bietole-(swiss chard tart)




Source of Recipe


Italy


Recipe Introduction


Serves 4-6
preheat oven to 375 degrees F.


List of Ingredients




2 pounds Swiss chard
2 T olive oil
1/4 pound Fontina cheese, coarsely grated
1 egg
2 T dried currants
1/8 tsp freshly grated nutmeg
salt
freshly ground black pepper
9 inch partially baked pie shell

Recipe



Steam the chard for 5 minutes or until tender. Drain and squeeze dry. Coarsely chop.
Heat the oil in a pan and cook the chard 2 minutes. Remove to a bowl. Add the cheese and rest of the ingredients, except the pie shell. Pour the mixture into the shell. Bake at 375 degrees for 25 minutes.