Filled chard stalks with mushroom and chard sauce

TO MAKE IN ADVANCE

• Clean the chard under running water and remove the strings.
• Separate the leaves from the stalks.
• Chop the parsley into brunoise.
• Slice the ham and cheese.

ELABORATION

• Make a mushroom cream and add to it some blanched chard leaves. Stir well.
• Boil the chard stalks. Run them under running water and drain.
• Fill up the chard stalks with ham and cheese. The wider the stalks are, the easier it will be to fill them.
• Coat the stalks with egg and flour and fry them in plenty of oil. Remove them before they get too brown.
• Place the chards stalks on a baking tray.
• Heat the mushroom cream and season. Check that is not too thick.

PLATING

• Before serving, slightly broil the chard under the oven broiler to heat them.
• Put some mushroom cream on the plate and place the chard on top.