“Tasca Cacciatore” (Pocket Cacciatore)
|“Tasca Cacciatore” (Pocket Cacciatore)||
- 8 swiss chard* leaves, stems removed (I didn’t cook them first, but you could steam them to make them easier to work with)
- 2 small yellow squash**, chopped
- 1/4 onion, chopped
- 1/4 C daikon radish, chopped
- 2 small carrots, chopped
- 1 C cooked chicken, in small/medium chunks
- 3 cloves garlic, smashed
- 1/4 to 1/2 C spaghetti sauce (I used homemade, leftover from a few weeks ago, that I froze)
- 1 C cooked quinoa (leftovers that I froze)
- 1 1/2 C chicken stock (I used homemade, that I froze, from a chicken we had a few weeks ago)
- pinch nutmeg
- 1/4 t smoky paprika (my new favorite seasoning)
- salt and pepper
- extra virgin olive oil
- Parmesan cheese, for topping
- You could also use Kale, or another large green
- You can substitute for other veggies – this is a great way to clean out the vegetable drawer!
- Lay 4 chard leaves on a plate so that they overlap and form a + sign (I hope this makes sense). Sprinkle with seasonings and oil. Pile 1/2 C chicken, half the garlic and onion in the center. Fold the leaves in, making a wrap/roll. Repeat with the second set of 4 leaves and remaining garlic and onion.
- In a greased loaf pan (I used a Corningware), pour stock, and mix in quinoa and spaghetti sauce.
- Place chard rolls in pan, on top of quinoa mixture.
- Place veggies around rolls (not on top, because they might burn). Drizzle rolls with olive oil.
- Bake at 375F for about an hour, or until the internal temperature of the roll comes to 165F.
- Top with Parmesan cheese. We had it with garlic bread and red wine.