Parmigiana of Swiss chard

Clean the Swiss chard Remove any soil and wash thoroughly under running water. Separate the green leaves from the white stalks: the leaves can be used to make soups, while this recipe calls for the stalks. Finish cleaning when there are no traces of soil left and the vegetables are well drained.

Cut the ribs into regular pieces of about five centimeters. Maintain a uniform size to promote even cooking: the pieces must be similar to each other and firm enough not to fall apart during boiling and subsequent seasoning. shallow pan.

Bring to a boil Boil the ribs in plenty of salted water until tender but still whole. Check for doneness by piercing a piece with a fork; it should fit easily. Drain carefully, allowing all excess water to drain before transferring the ribs to the shallow pan.

Melt the butter in a shallow pan over medium heat, without letting it darken. When it is completely melted and the bottom is shiny, prepare the shallow pan to accommodate the ribs. Avoid over-browning: the butter should flavor the vegetables while maintaining a delicate aroma.

Transfer the well-drained ribs into the shallow pan and flavor them over high heat, stirring gently to distribute the butter. Season with salt to taste and pepper. Continue until the surface of the ribs appears shiny and the bottom is dry, without letting the vegetables darken.

Heat the milk separately and pour it over the now flavored ribs. Lower the heat at medium heat and let it cook until the liquid is absorbed by the vegetables. Stir carefully from time to time: the process is complete when the bottom appears creamy and no free milk remains in the shallow pan.

Add the grated grana cheese Add the sauce to the still-warm ribs and stir to distribute it evenly. Let the residual heat coat the vegetables, creating a flavorful, slightly creamy finish. Serve immediately, while the cheese is still well-blended and the dish retains its soft texture.