List of Ingredients
- 14 OZ. of swiss chard, cleaned
- 14 OZ. of robiola cheese
- 1/2 LB. of fresh egg lasagna sheets
- 1/2 LB. of Romanesco broccoli florets
- 3/4 CUP of Grana Padano, grated
- lemon
- pepper
- thyme
- extra-virgin olive oil
- salt
Method
Grate 1/2 lemon and combine the zest with the robiola cheese, 1/2 cup Grana Padano, salt, pepper, a few thyme leaves, and 1 Tbsp. oil until a cream forms.
Roughly chop the swiss chard and cook it in a pan with a pinch of salt for 2-3 minutes.
Bring water to a boil in a medium pot and add salt. Add the Romanesco broccoli florets and boil for 2 minutes, then strain.
Preheat the oven to 350°F.
Bring water to boil in a large pot and add salt. Line a baking sheet with a clean tea towel. Add the lasagna sheets two at a time to the boiling water and cook for 1 minute. They will be firm and remain malleable. Remove them with a slotted spoon and transfer in a single layer to the baking sheet.
Lay out a sheet on a clean surface with a short end facing you. Spread the robiola mixture on each sheet, then layer with the swiss chard and the Romanesco broccoli. Roll pasta around the filling to create a tube shape and cut in half. Repeat with each sheet and arrange the rolls upright in a casserole dish (7” wide and 1 1/2” deep). Top with remaining cheese and a drizzle of oil and bake for 10-15 minutes.