Venetian stuffing with cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | 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 |
| Salt and fresh ground pepper | ||
Directions
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.