Buricche di Bietole (Chard Burekas)

Buricche di Bietole (Chard Burekas) (Parve)

Buricche di Bietole (Chard Burekas) (Parve)

Another Symbol in my Rosh HaShana Seder is Swiss chard. We identify Swiss Chards (or, in Venice, just their ribs) with the Aramaic term “silka” (other communities use beets). A similar Hebrew word, siluk, means “removal”: therefore, when eating Swiss chards (or beets)  we pray that our enemies will be removed. In Venice we often present only the white ribs of the chards, parboiled until soft and then drained and stewed with olive oil, garlic, salt and pepper for at least 30 minutes.  But if you have time to make Buricche, your guests will ask for seconds!

Buricche di Bietole (Chard Burekas)(Parve)

Ingredients

  • For the DOUGH
  • (but if you are pressed for time you can buy frozen puff or filo dough and the result will still be nice)
  • - 1 cup olive oil
  • - 1 cup warm water
  • - 3/4 teaspoon sea salt
  • - 5 1/2 cups all-purpose flour (or as needed)
  • - 1 egg yolk, lightly beaten
  • For the FILLING
  • 1 onion, chopped very finely
  • 1 lb Swiss chard or kale, already cleaned
  • 2 cloves garlic, slightly crushed or minced
  • 2 eggs, slightly beaten
  • 5 tablespoons plain bread crumbs
  • salt and pepper to taste
  • 1/2 cup extra-virgin olive oil

Directions

For the DOUGH

In a large bowl, combine oil, warm water, salt.

Gradually add the sifted flour (you will need between 5 and 6 cups for the dough to be workable – the dough should feel elastic.

Knead well, cover with plastic wrap and let stand for 20 minutes.

Divide into 4 pieces. On a lightly floured surface, roll out one piece at a time with a rolling pin, as thin as possible, and cut out rounds with a 3? or 4? cookie cutter or cup.

Place some filling on the center only of each round, fold into a half-moon and pinch the edges well to seal.

Place the rounds on a greased baking sheet lined with parchment paper; brush with the egg yolk, beaten with 1 1/2 tablespoons of water.

Bake at 350 F in a pre-heated oven for about 30 minutes or till golden.

For the FILLING:

Cook the greens in a pot of simmering water (if kale, cook for 12-15 minutes. If using Swiss chards, cook for 4-5 minutes).

Drain the greens, squeeze most of the liquid out with your hands and dry them with a towel. Chop them finely.

In a large skillet or sauteuse pan heat at least 1/2 cup of olive oil.

Add the chopped onion and the garlic and cook on medium/low heat till soft, adding a tablespoon or two of water if necessary to keep them from burning and sticking.

(some people also add a handful of dried mushrooms, plumped in warm water and drained).

Add the greens, salt and pepper to taste, and cook on medium/low for about 30 minutes or until very soft.

Check often and add a few tablespoons of water if necessary to keep it from burning, but allow the water to evaporate.

Set aside in a large bowl and allow to cool off.

Add the eggs, the bread crumbs, more salt and pepper if needed, and use this filling to stuff the Buricche, which you will bake as per directions above (under “Dough”.

http://dinnerinvenice.com/2011/09/07/buricche-di-bietole-chard-burekas-parve/

Pasta with Swiss Chard and Goat Cheese Sauce

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

This is one of my favorite recipes when I really need to force some vegetables into my kids!

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

serves 4

Ingredients

  • 3/4 pound spiral-shaped pasta, such as eliche, fusilli or gemelli
  • 6 spoonfuls milk
  • 5 ounces goat cheese (a small log)
  • 1/4 pounds swiss chards, boiled, drained, squeezed, and chopped
  • 1 or 2 cloves garlic, peeled and slightly pressed
  • 2 tablespoons extra-virgin olive oil
  • freshly grated Italian Parmigiano cheese (or Argentinian Reggianito)
  • salt and pepper

Directions

Cook the pasta in abundant salted boiling water. In the meantime, heat the oil in a skillet and add the slightly pressed garlic. Cook for a couple of minutes, discarding the garlic before it starts smoking. Add the swiss chards (boiled, drained, squeezed, and chopped), stir well, salt and cook for a few minutes. Remove from the heat and combine well with the goat cheese, milk. and about 1/2 a ladleful of the pasta cooking water. When the pasta is "al dente", drain it and dress it with the swiss chard sauce; add some grated parmigiano, et voila!

http://dinnerinvenice.com/2011/09/04/pasta-with-swiss-chard-and-goat-cheese-sauce-dairy/