Ingredients
- 3 green onions
- 1 pancetta
- 1/4 savory (dried)
- 240 gr skim ricotta cheese
- 120 gr rice (cooked)
- 80 gr walnuts (chopped)
- 45 gr swiss chard (fresh)
- 28 gr butter
- 24 gr fontina
- 20 gr parmesan (freshly grated)
- 1 gr rosemary (dried)
- 1 gr thyme (dried)
- some garlic
minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn herbs. Remove from heat and cool. 3. Transfer to mixing bowl, add remaining ingredients and blend well. Taste and adjust seasoning as desired. Ahead: Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.
