Chard rolls

Chop the meat and mix it with the breadcrumbs, eggs, grated Parmesan cheese, chopped parsley, salt, and pepper.

Wash and dry the chard leaves, lay them out on a work surface, and fill them with the mixture. Roll them up and secure the edges with toothpicks. Pour three tablespoons of oil, the tomato, and a pinch of salt into a saucepan. Place the rolls in the sauce, cover, and cook for approximately 45 minutes.

Instead of chard leaves, you can use Savoy cabbage leaves after blanching them. If you prefer a stronger flavor, add a mixture of lard and garlic to the filling. A vegetarian version involves filling the cabbage leaves with well-cooked rice mixed with eggs, grated Parmesan cheese, parsley, and chives. The rolls then cook for half an hour in an onion and pepper sauce.