Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Rice
Cheese Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
