Venetian stuffing with cheese

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter
3 \N Green onions, minced
⅔ cup Chopped walnuts
1 clove Garlic, minced
1 ounce Pancetta, minced
½ teaspoon Dried rosemary
¼ teaspoon Dried savory
⅛ teaspoon Dried thyme
1 pounds Part-skim ricotta cheese
¾ pounds Fresh Swiss Chard or spinach, cooked, squeezed dry, and finely chopped
1 cup Cooked rice
2 ounces Freshly grated Parmesan
1½ ounce Fontina or Jarlsberg cheese, shredded
\N \N Salt and fresh ground pepper

1. Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn herbs. Remove from heat and cool. 3. Transfer to mixing bowl, add remaining ingredients and blend well. Taste and adjust seasoning as desired. Ahead: Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.

Similar recipes