Instructions

Separate the chard leaves from the stalks. Reserve leaves for another use. Wash chard stalks. Trim the bottom edge and pull the fibrous strings. Cook in a Magefesa stainless steel saucepan with salted water until tender. Drain and reserve. Cut stalks into 4 inch pieces. Do the same with the ham and the cheese. Place a slice of ham on a chard stalk, followed by one slice of cheese, then cover with a second chard stalk.Once we have all the stalks ready, dip into egg, then coat with flour. Place in a Stainless steel Magefesa Skillet with abundant olive oil and cook until golden brown. Drain on absorbent kitchen paper.
Chop onion and garlic into fine brunoise. Cook onion, garlic and a pinch of salt in a Non-stick Magefesa Skillet. When onion is transparent, add two tablespoons of flour and let cook for a few seconds. Cover with white wine and let reduce a little. Add the hot chicken broth to the pan, stirring to prevent lumps. Simmer for about 10 minutes. Season with salt and pepper to taste. Add stuffed stalks to the pan with the sauce and simmer for about 4 minutes. Sprinkle with chopped parsley and serve.

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