Sauteed blueberries with strong ricotta cheese.

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Sauteed blueberries with strong ricotta cheese.

Sauteed blueberries with strong ricotta cheese.

Number of people

1 tablespoon olive oil

1 clove of garlic

1 small bunch of chard (500 to 700 g)

1 tomato



4 basil leaves

1 teaspoon parsley

1 teaspoon of strong ricotta, or double the amount of regular ricotta

2 teaspoons of cream

Preparation: 45 min
Cooking time: 30 min
Step 1
Heat the oil in a large frying pan or skillet over medium heat.
Step 2
Meanwhile, wash the chard and separate the ribs from the leaves.
Step 3
Cut the ribs into small strips 1 cm wide and the leaves wider.
Step 4
Before the oil is too hot, throw in the minced garlic.
Step 5
Let the garlic impregnate the oil for 2 to 3 minutes.
Step 6
Throw the sliced ribs into the pan (beware of hot oil splashes!). Salt generously.
Step 7
Stir for 5 minutes, then lower the heat and cover. Cook for 5 to 10 minutes.
Step 8
Add the leaves, then the diced tomato, chopped basil and parsley and cook, lowering the heat again to a low, covered fire (still leave a little day for the steam to escape), for 10 more minutes.
Step 9
Without increasing the heat, free a small space in your stove, put the ricotta on it.
Step 10
Dilute it in the crème fraîche and mix with the rest of the pan.
Step 11
Adjust the seasoning and serve as a side dish or as a small vegetarian dish.
Author's note
I add my grain of salt

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