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Chard Stuffed With Risotto and Mozzarella
August 6th, 2012 by

Nice is a fun city that does a great job of blending the old and the new.

Nice is a fun city that does a great job of blending the old and the new.

Guests at my house said this was one of their favorites.

Guests at my house said this was one of their favorites.

Here’s a recipe from one of my favorite restaurants: La Zucca Magica, in Nice. It’s an Italian vegetarian restaurant that has gotten much acclaim from guide books and the New York Times.

We didn’t have this dish at the restaurant but I made it when we got home using a recipe posted on the New York Times site. You can either take a look at that written recipe or watch the YouTube video of NYTimes writer Mark Bittman.

There are multiple flavors and textures that work well together in this tasty delicacy. The fresh healthy green of the soft swiss chard leaves; the savory taste of saffron; the bite of the lemon zest; and the sweetness of the Parmesan and fresh mozzarella cheese all make your taste buds dance.

I served this as the third course in a three course meal. Although none of the courses contained meat, the three courses were very filling. The first course was a cantaloupe gazpacho with crispy prosciutto. The second course was a tomato stuffed with pasta salad (I’ll post the recipe for that course next).

Until then, mangia!

Find more recipes in the Food section.

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