Mangold Eggs

Ingredients

• 12 large Swiss chard leaves
• 2 tbsp raisins
• 1 onion
• 1 tbsp butter
• 60 g risotto rice
• 200 ml vegetable broth
• 1 large tomato
• 3 tbsp almond slivers
• 1 tsp cinnamon
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak raisins in water.

2. 2.

   Peel the onion and sauté in hot butter until translucent; stir in rice, cook briefly, add broth, bring to a boil, then cover and simmer on low heat for 30 minutes.

3. 3.

   Simmer tomatoes, halve them, remove seeds, dice finely, and combine with raisins and almonds at the end of cooking; season with salt, pepper, and cinnamon.

4. 4.

   Wash Swiss chard, trim stems. Boil stems in salted water for about 10 minutes, drain, shock in cold water, dry, then finely chop and add to the rice.

5. 5.

   Blanch chard leaves in boiling salted water for ~4 minutes, drain, shock, pat dry on a kitchen towel; arrange rice into small nests atop the leaves and wrap the leaves around the rice in an egg‑shaped fashion.

6. 6.

   Place the chard eggs in a steamer basket, bring water to a boil in a suitable pot, cover, and steam for about 10 minutes. Toast remaining almond slivers without fat. Arrange the chard eggs on a plate, sprinkle with almonds, and serve.