Stuffed Swiss Chard Rolls with Ricotta Cheese
(Lorlu Pazi Sarmasi - Bayburt-Trabzon Black Sea Region)
1 bunch bitter dock or Swiss chard, cut off the stems, washed
1/4 cup hot water
1/4 cup 35% cream
2/3 cup fresh ricotta cheese
1/3 cup Turkish bulgur, fine grain
1 tsp dargin otu** or tarragon- herb
1/2 tsp crushed red pepper
1 small onion, sliced
2 tbsp butter
1 tbsp extra virgin olive oil
To prepare the cheese filling, first place the bulgur in a large bowl and pour a cup of hot water on it (it should stay like this for 5 minutes). Then wash and drain the bulgur, and mix it the rest of the filling ingredients with a spoon.
Meanwhile, fill a large pot half way with water and boil. Cut the stems off the leafs boil for about 1-2 minutes and drain. Pour the cold water all over it.
Cut off the hard part at the middle of the leafs. Place the hard parts in a medium shallow pot (should be oven proof) first. Cut the leaves in 2 or 3 depends how long they are to fill them. Use a teaspoon to put the ricotta filling on the leaf (picture). First fold over the top, then fold the two sides and roll to close it up. Line up all the rolls over the hard parts in the pot tightly.
Pour 1/4 cup hot water in to the pot. Put the lid on. Turn the heat up to high first. Then turn the heat down. Cook at low heat until all the water evaporates. Then pour the cream all over it. Preheat the oven to 400 F (200 C). Place the pot on the middle rack of the oven and cook it for about 10 more minutes.
Meanwhile caramelized the onion with butter and olive oil. Pour all over the Stuffed Swiss Chard Rolls with Ricotta Cheese and serve while still warm.
* Don't throw the stems, make Swiss Chard Stems with Yogurt Sauce.
**Dargın Otu which only grows the city of Bayburt in Black Sea region.