Stuffed Chard
Latin
concides porrum coriandrum; cuminum uuam passam farinam et omnia in medullam mittes; ligabis et <elixas>. ita inferes ex liquamine oleo et aceto.
English
Chop leek and coriander; put cumin, raisins, and flour, and all of it, into the pith [of the chard stalks]; tie them up and <boil>. Serve thus with fish sauce, oil, and vinegar.
Ingredients
- 50 g leek, finely chopped
- Small handful chopped coriander leaf
- ½ tsp cumin
- 50 g raisins, chopped
- 50 g flour
- Pinch of salt
- 15 large chard leaves
- Kitchen twine
- 2 Tb olive oil
- 1 Tb fish sauce
- 1 Tb vinegar
Method
- Mix together the leek, coriander, cumin, raisins, flour, and salt, and then add a little water to bring the mixture together.
- Take one of the chard leaves, and place a small amount of filling in the middle of the leaf. Fold and wrap the filling, then tie together with kitchen twine. Repeat until all chard leaves are stuffed.
- Bring a saucepan of water to the boil. Place the stuffed chard in the saucepan and boil for 5 minutes. Remove the chard and allow to drain in a colander for a couple minutes.
- Mix together the olive oil, fish sauce, and vinegar in a small bowl, and serve alongside the stuffed chard.