“.. Swiss chard is not known for it’s huge flavor. It has a sweetness that counteracts the overly bitter edge that other leaves can have, and the Unami action of the Parmesan helps to bring the elements together and makes the combination so delicious … if you can’t find chard, you can substitutes fresh, or even frozen, spinach” – Giorgio Locatelli
- 1 bunch of Rainbow swiss chard (approx. 500 g)
- 8 organic eggs
- 40 g of fresh black truffle
- 500 g of potatoes
- 150 ml milk
- 100 g grated Parmesan cheese
- 80 g butter
- Salt
Mashed Potatoes
Cut the butter in small dice and keep inside the fridge.
Put the whole unpeeled potatoes in a pan of cold salted water. Bring to the boil, then turn down the heat to a slow simmer and cook until a sharp knife goes through them easily (about an hour, depending on the size).
When the potatoes are nearly cooked, warm up the milk in a pan – don’t let it boil, just heat it through.
Peel the potatoes when they are cool enough to handle and, while they are still hot, put them through a fine sieve. Put back into the hot pan and beat in the butter and the warm milk. Season and keep in a warm place covered with cling film.
The Rest of the Dish
Wash, and cut the stalks from the chard leaves. Blanch the stalks first in boiling salted water for 3 minutes, then the leaves for a further 2 minutes. Drain squeezing out the excess water with your hands.
Melt some butter in a pan, add the chard, season and toss.
Break the egg on top, season, sprinkle with the parmesan and put into the preheated oven at 180*C for about 7/8 minutes until the white of the eggs are cooked but the yolk still soft and the parmesan gold.
To Serve
Take out from the oven, add a spoon of mashed potatoes, grate the black truffle on top and serve straight away
“Sublime comfort food at it’s best. The buttery mash, topped with a runny egg, lashings of black truffle and the rainbow Swiss chard was a winning combination – More please!” – Debbie