This dish was introduced to me by my mother-in-law from Venezuela and I quickly fell in love with it! Serve it with your favourite rice or fresh bread. A dish perfect for the whole family. And don’t forget to do the “scarpetta” (it literally means sopping up the sauce left on your plate with bread) with this delicious sauce! 😊

With this recipe you can make about 15 rolls or less (if the chard is too small or it breaks, you will need to use a couple of leaves or more for each roll).

Ingredients

500g 2% fat turkey breast mince (if you do not find it, get the 5% fat)

400g rainbow chard (if you do not find them, get spring greens but remember to remove the tick stems before cooking).

500g Italian passata

1 can chopped tomatoes (if needed, to cut the acidity of the tomato sauce, add ½ teaspoon of sugar).

15g fresh flat leaf parsley, finely chopped

4 large cloves of garlic, finely chopped

1 large onion, finely chopped

1 full teaspoon of paprika

3 tablespoons soy sauce

½ teaspoon chili flakes

Salt

Method

Prepare the chard

Fill a large pot with water and bring to boil.

Add the chard and cook it for about 2 minutes.

Drain the chard and place the leaves on a large over tray to cool them down.

Prepare the tomato sauce

Sauté the onion and garlic in a saucepan and add the Italian passata and chopped tomatoes, salt, and some parsley.

If you have any chard leaves that you could not use because they were too small, chop them and add them to the sauce.

Add half glass of water and cook it on a medium heat for about half hour.

Take a bowl and mix the mince turkey with parsley, garlic, onion, soy sauce, paprika, chili flakes and salt.

Prepare the rolls

Preheat the oven at 180°.

Take one chard leaf and place a portion of meat in the centre.

Roll the chard leaves around the meat and place each roll, seam-side down, in a large non-stick deep roasting pan where you previously covered the bottom with a little bit of tomato sauce.

Once all the rolls are prepared, cover them with tomato sauce and cook them for about 40 minutes (to avoid overcooking the top which otherwise can become to dry, add one sheet of aluminium foil after 30 minutes or so).

Let the rolls rest for a few minutes before serving.