Venetian Stuffing with Cheese
- 2 tb Butter
- 3 Green onions, minced
- 2/3 c Chopped walnuts
- 1 cl Garlic, minced
- 1 oz Pancetta, minced
- 1/2 ts Dried rosemary
- 1/4 ts Dried savory
- 1/8 ts Dried thyme
- 1 lb Part-skim ricotta cheese
- 3/4 lb Fresh Swiss Chard or
- -spinach, cooked, squeezed
- -dry, and finely chopped
- 1 c Cooked rice
- 2 oz Freshly grated Parmesan
- 1 1/2 oz Fontina or Jarlsberg cheese,
- -shredded
- 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.
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.
