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Rainbow chard with melted gorgonzola dolce and pine nut migas
Serves 4 Starters and mains
Ingredients
- 250g rainbow chard
- 2 slices pane Pugliese (golden durum wheat bread), or other good-quality bread
- 4tbsp olive oil
- 3 heaped tbsp lightly toasted pine nuts
- 1⁄2tsp sumac (optional)
- 250g gorgonzola dolce, chopped
- 2tbsp extra virgin olive oil, to serve
Method
Cut the stalks off the chard and keep the leaves and stalks whole and separate.
To make the migas, cut the dark crusts from the bread and process to a rough crumb. Heat 2tbsp of the oil in a frying pan and fry the crumbs until turning golden. Add the pine nuts, turning them until evenly golden. Add the sumac, if using, and put to one side.
Heat 1tbsp oil in a wok, add the chard stems and stir-fry for 3 minutes. Add the leaves and a few tablespoons of water (add off the heat), cover and cook for a few minutes until just tender.
Lift the chard onto serving plates with a slotted spoon. Divide the gorgonzola dolce among the chard and let it melt. Scatter with the pine nut migas, spoon a little extra virgin olive oil over the top and eat while hot and melting.
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