Sweet and Sour Chard
1 large onion chopped
60ml olive oil
500g risotto rice
15ml dried mint
juice of 2½ lemons
4 medium eggs
freshly ground black pepper
Wash the leaves and cut off the stems, do not throw them away.
Fry the onion in oil until soft.
Add the rice, washed and drained, and the mint, ½ the lemon juice and salt.
Pour in 1.2 litres water, stir well and cook, uncovered, for about 15 minutes or until the water has been absorbed and the rice is tender.
Then bring plenty of water to the boil in a large pan, plunge in the chard leaves and drain quickly as soon as they are limp.
Line the bottom of a pan with the stems.
Open out each leaf carefully and lay it flat, vein side up. Place a small amount of the cooled filling at one end (preferably not the stem end) and roll up, folding the two sides in towards the centre when you are midway.
Pack the rolls tightly in layers on top of the stems (these will protect them from burning).
Pour 600ml water over them, lay a plate on top and cook very gently for about 30 minutes.
Turn out on a serving plate and reserve the cooking liquid.
To make the sauce, beat the eggs and the remaining lemon juice with about 150ml of the cooking liquid and pour into a small saucepan.
Add sugar, salt and pepper and stir constantly over low heat until the sauce thickens.
Do not let the sauce boil. Pour it over the stuffed leaves and serve cold.