Chard Rolls with Minced Meat in Tomato – Paprika Bed
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g rice
- 200 ml water
- 0.5 teaspoon ½ salt
- 20 leaves Swiss chard, large
- 1 onion (s)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 500 g minced meat, mixed
- 1 glass ajvar, hot paprika cream
- 100 g crème fraîche
- Salt and pepper, from the mill
- 1 pinch (s) sugar
- 1 pinch (s) cayenne pepper
- 1 can tomato (s), (pizza tomato)
- 2 scoops mozzarella, approx. 50 g
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil with the water and salt, turn the heat back to the lowest level and let the rice soak for about 20 minutes and then let it cool down.
- Wash the chard and blanch it in salted water for a few seconds, set aside.
- Finely dice the onion and a clove of garlic and sauté in a pan with olive oil. Add the minced meat and fry until crumbly. Add 4 tablespoons of ajvar, crème fraîche and the cooked rice and season to taste with salt and pepper.
- Mix the rest of the ajvar with the pizza tomatoes, press in the second clove of garlic and season the tomato sauce with salt, pepper, sugar and cayenne and place in an ovenproof dish.
- Fill a chard leaf with a good tablespoon of the minced meat, roll it into a roulade and arrange the rolls next to each other on the tomato sauce. Cut the mozzarella into slices and place a slice of cheese on each roll.
- In the meantime, preheat the oven to 200 ° C and bake the rolls for about 20-25 minutes.
- There is also rice or just white bread.
- TIP:
- I use the so-called mangold leaf with the narrow stems for this recipe. If you use stalk or perennial chard, you can use the stems finely chopped in the filling.
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