Recipe: Swiss Chard Ribs in Laguiole Walnut and Artisanal Bacon Cream

Name: Côtes de blettes en crème de laguiole noix et lardons artisanaux
Prep time: 60 min
Cook time: 25 min
Total time: 145 min
Yield: 6 portions
Ingredients: 200 de cantal (laguiole) écroûté et taillé en dés; 100 g de lardons de poitrine fumée artisanale blanchis et juste sautés; 60 g de cerneaux de noix torréfiées et concassés.; 20 cl de lait entier; 20 cl de crème liquide 30%; sel poivre du moulin et râpure de muscade.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (15 reviews) Vegetables

Prep 60 min

Cook 25 min

Rest 1h

Total 2h25

Servings 6 serv.

1 bunch of garden swiss chard (if possible) with the greens removed and kept for another recipe, the ribs trimmed and cut into large chunks then cooked in salted water or steamed

Ingredients for 6 servings

200 g of cantal (laguiole) rind removed and cut into chunks
100 g of artisanal smoked bacon lardons blanched and just sautéed
60 g of roasted walnuts cracked.
20 cl of whole milk
20 cl of liquid cream 30%
salt ground pepper and nutmeg shaving.

Step-by-step directions

1 In a large sauté pan bring the milk and cream to a boil, salt lightly (little) pepper then add a shaving of nutmeg.

2 When boiling add the swiss chard chunks and cook gently uncovered for 15 minutes then pour in your Laguiole chunks and stirring
Let it simmer for another 5 minutes.

3 Pour half of your preparation into a shallow dish then scatter walnuts and lardons then cover with the rest.

4 Place your dish in the middle of the oven in Grill position then when it takes on nice colors turn off the oven leaving it ajar for 10 minutes of rest.

Laguiole Tarte au cantal