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boulder, Colorado

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Reviewed Swiss Chard Tart: Pasticcio di Bietole al Forno

Jun 26, 2011 in Food Network Community Toolbox on

This was great, but I did follow some of the reviewers' suggestions and added a little extra. The crispy pancetta was great. I also squeezed out the moisture from the chard before the saute. I added some smoked mozzarella (about 4 ounces) and I doubled the number of eggs. This recipe is also great with a mixture of kale and chard or any great loca"

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