Costa Poco - Steamed Swiss Chard

Italy is a leaf eater's paradise! One of my latest acquintances is 'bietola da costa', or Swiss chard.

This is bietola for beginners - a quick and easy side dish. I will keep you posted on anything more advanced that I might come across.

COSTA POCO

Swiss chard
extra virgin olive oil
salt
pepper

1. Wash and slice the chard.
2. Steam the chard until tender.
3. Add oil, salt and pepper.
4. Enjoy!

Annika

Red Roots - Beetroot Casserole

What's on the menu tonight? A casserole made with 'red roots' and other goods (when translated directly from the Finnish word 'punajuuri', 'beetroots' become 'red roots').

This one is simple but does take a while to prepare. What I usually do is that I prepare a huge portion and then eat it either hot or cold for a few days.

Buon appetito!


RED ROOTS

beetroots
red onions
Brazil nuts
potatoes

Dressing:
extra virgin olive oil
paprika
pepper
sea salt

1. Wash, cook, peel and slice the beetroots.

2. Cut the onions in half and slice the halves.

3. Peel the potatoes and slice them as thinly as you can. To get an idea about the proportions of the ingredients, I usually use four or five times as many beetroots as potatoes.

4. Mix the ingredients of the dressing. Be generous with the paprika!

5. Arrange layers of the ingredients in the casserole and bake in 180 degrees for about an hour.

6. Let me know if you have ideas on how to improve the dressing!