Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. Prep and Cook Time: 1 hour. Notes: If you choose to do all the preparations in the morning, reduce the baking time to about 25 minutes.

This Story Originally Appeared On sunset.com

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Credit: Minh+Wass

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash chard and trim discolored ends of stems. Cut out central stalk from leaves with a V-shaped incision that follows the tapering shape of the stalk. Thinly slice stalks and set aside. Chop leaves.

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  • In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add chard stalks and 1/2 tsp. salt. Cook, stirring occasionally, until tender. Add chard leaves and garlic. Continue to cook, stirring occasionally, until leaves are tender. Stir in white pepper. Set aside and let cool slightly.

  • Butter a 9- by 12-in. baking dish. Spread cooked chard on bottom and sprinkle with ricotta salata. In a large bowl, whisk together eggs, cream, and remaining 1/2 tsp. salt. Pour over chard and ricotta salata. Sprinkle with gruyère, cover with plastic wrap, and chill overnight.

  • Preheat oven to 350°. Remove plastic wrap from eggs and bake until set and top is golden brown, 40 to 45 minutes. Serve hot, cut into squares.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

409 calories; calories from fat 70%; protein 25g; fat 32g; saturated fat 16g; carbohydrates 6g; fiber 1g; sodium 1144mg; cholesterol 611mg.
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