10 big Swiss Chard leaves
100 ml (0.42 cup) rice
50 g (1.75 oz) smoked pancetta/bacon, diced
The green parts from about 5 fresh onions cut into pieces
1 pinch ground chili pepper
1 small red bell pepper, really finely chopped
1 fresh onion, really finely chopped
1 tsp parsley, finely chopped
1-2 tblsp tomato sauce
Extra-virgin olive oil
Cut off the stems from the leaves before steaming the latter for no more than 2 minutes. Leave them to cool down on a kitchen towel.
Cut the stems in pieces.
Cook the rice and while it is cooking, fry pancetta, onion and and stems slowly with chili pepper until the pancetta is crispy.
Mix the cooked rice with the pancetta.
Cut out the part of the stem that is hard on each chard leaf and put a spoonful of rice in the middle of every leaf. Fold and roll them into small parcels.
Mix the chopped pepper, onion and parsley with salt, tomato sauce and olive oil and mix well.
Put the stuffed chard on a plate and spoon the salsa over before serving. Serve the remaining salsa separately.