Venetian Stuffing with Cheese
| Yield: | 1 Servings |
| Categories: | Poultry, Rice, Breakfast, Cheese |
| 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 |
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