Receta de Joan Roca de rulo de acelga frita con ensalada de pencas y garbanzo seco

Hello, we continue with the sustainable gastronomy recipes with BBVA, supporting small producers. Today we propose a recipe of chard and chickpeas. These chards are from Cullitas de Eru, from some producers from Maresmo. In winter we have chards in many places in Spain, fortunately it is a very interesting vegetable, gastronomically very diverse in its uses We are going to fill them with an Asturian cheese, a cheese from Peñanillera. We are going to use a smoked one, which is wonderful, but obviously you can replace it with any cheese you have nearby. This is extraordinary and if you have it at hand, you can buy it and use it. We are going to turn these chards into a crunchy element of the dish, a kind of snack that we could eat separately. It is a trick that you can keep in mind and use it for other elaborations. In this dish of chards it goes very well. We simply stretch them out on a baking tray with a sulphurized paper. You just have to press, break them a little, because what we are going to do is cause them to open so that they can toast and dry better. We are going to leave them in the oven for 15 minutes at 200 degrees. For the recipe, apart from the cheese from Peñanillera, we also have a mixture of spices that we can organize as best we can or whatever we have at hand at home. Here we have prepared pepper, bell pepper, cumin, salt, garlic powder, but they could be other spices or even dried herbs. A little olive oil to line it up. And then we have the cheese already prepared. And we also have a vinaigrette that we have made with honey, with sugar, muscovado sugar, a little water and a little oil. And mustard, mustard in grain. It is a sweet and sour sauce, a little spicy because of the mustard. Very versatile, which will go very well for this dish and for that mixture with the chard. We have capers, we have bell peppers, cucumbers in vinegar that we have already cut. That also to your liking. We have cleaned, we have rinsed the chard, they are clean. And now all we do is cut them, separate the stalk from the leaves and we are going to boil the leaves for much less time. And the stalks a little more. We boil the chard leaves in water and salt for very little time since we have separated the trunk. We take them out, we cool them, we stop the cooking and then we drain them. And now we are going to boil the stalks in the same water for a few more minutes. We have the roasted chard. We add a little olive oil and these spices, a little black pepper, cumin, pepper and salt. And that's it. And now we stir this well. And now the key is to leave it in the oven. We are going to stop the oven and we are going to let them dry slowly, slowly until they are dry and crispy. We have left the stalks for 3-4 minutes. We have them. Once the cooking is over, we take them out of the water so that they do not lose their flavor. Extract a little bit of the fiber to make them more tender. We cut the stalks into strips. We place the chard leaves on a sulfurized paper or a surface that allows us to wrap them later. And with the rest of the leaves, we are going to make a light cream of chard. We are going to grind all this with a little olive oil, salt and a little water to boil the chard. And now we are going to stretch a little of this cream so that it sticks well. We will also use this cream to finish the dish. But basically we are going to stick these leaves with this base. And now we place this peñamillera cheese and we are rolling the chard leaves with the cheese in the center. When we have it closed, we press it so that it is well compacted with the cheese in the central part. And we cut pieces more or less regular in this measure in flour. We go for egg and breadcrumbs. And now we are frying them. We fry them with a good olive oil, 170-180 degrees, so that the bread is golden brown on the outside. The chard leaves are ready. They are dry, crispy. And the only thing left is to align the chard leaves with this mustard, honey, capers, cucumbers vinaigrette. A little of the cream that we have put inside, we are also going to use it to finish, to plate. This salad of chard leaves, a few slices of chard, to also place the chard leaves on the plate. I hope you like it, especially that you make it. Be careful, I leave the most important thing, which has brought us a lot of work, which the chard leaves left me. Place them on top and accompany with them this dish of chard leaves, cheese and chard. See you soon.