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.
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