The world is full of amazing flavors, but one of my favorites is chives. Learn about the history of chives and one of our favorite recipes – Chard Parcels With Chives.
I read once that you can never just pick one chive, which I think is very true, and in all seriousness why would you just want one. With a handful of chives in a soup or tossed atop a beautiful slice of beef, it makes for something especially tasty.
Chives have been added to food for close to 5,000 years. There isn’t much of a medicinal purpose for chives, but their mild sweet onion taste make them perfect as a garnish as well as a main component in some recipes.
The slight flavor it provides to a dish is refreshing, and one of my favorites.
Chard Parcels with Chives
- 1 ¼ cup of flour
- 2 pinches of salt
- 5 tbsp.milk
- 3 eggs
- ½ tbsp. Butter
- 1 onion
- 1 bunch parsley
- 1 bunch chives
- ¾ cup salsiz (dried beef)
- ½ cup salami
- Water boiling
- 24 chard leaves
- 1 ¼ cup meat stock
- ⅔ cup double cream
- 1 tbsp. Butter
- ½ cup raw ham
- Place a pot of water on stove and boil.
- Blanch the chard leaves in boiling water for 30 seconds.
- Lay out on paper towel and pat try. ( this helps with the pliability of the leaf)
- Beat flour, salt, milk and eggs in a bowl, cover and leave on counter for 30 minutes.
- Melt butter in a pan.
- Add onion and sweat until soft.
- Add parsley and chives to onions.
- Add the salsiz and beef just to keep warm.
- Once your filling has sat for a half hour, mix onion mix into flour/egg mix.
- Fill each leaf with one to two tablespoons of filling.
- Fold sides to center and roll like a burrito.
- Bring meat stock and double cream to a boil.
- Add each stuffed parcel to the pan and simmer for about 8 minutes.
- Melt butter in separate pan and fry ham until crispy.