« Argentina Photo of the Week #6-Mendoza Graffiti | Main | Dulce de Leche Gelato-Helado de Dulce de Leche »

May 12, 2008

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e54ff8228c883400e55184c4d08834

Listed below are links to weblogs that reference Swiss Chard Tart-Tarta de Acelga:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Great recipe and website! I was looking for a recipe for pascualina and used yours with some small modifications. Thanks!

this looks delicious. I'm definitely going to try the recipe. Congratulations on your award on the food network!

Mary

Kevin-I hope you try this out-it's a great way to use chard!

Gertrude-That tart *sounds* delicious! I'll have to ask Guillermo if he's ever had anything like it. Thanks for linking to me!

Mandy-I know what you mean-I think the trick to acelga is the homemade and fresh factor. But what about crushed red pepper? (aji molida)That would give it some zip, or maybe goat's cheese instead of mozzerella? Yum!

Canary Girl-Caldo Gallego sounds almost like an Italian soup (whose name I don't know) that my mom makes-tasty! Do you have the recipe?

Yum! This looks absolutely delicious! Here, chard is commonly used in soups (potaje), especially "Caldo Gallego," which is chard with white beans, bacon, and a bunch of other stuff. :)

I was wondering what acelga was. I knew it was greens but didn't know it was chard. A lot of the tartas de acelga I've tried are bland. I bet some vineagar would zip it up a bit. Marido and I douse our slices with hot sauce (crass, I know). Any other ideas?

I remember this Argentinian lady made us a pie which look something like this. But she put ham,eggs, corn and spinach in it. It was delicious. Thanks for sharing this recipe and I will definitely make this for Carlos :) Do you mind if I link you to my blog?

That tart looks perfectly golden brown and good. I am constantly wondering what to do Swiss Chard and this sounds like a great way to use it.

Gretchen-yes, we should collaborate and do a recipe post together! Love the idea!

Silvia-I hope you enjoy!

Kitchen Goddess-yes-by a month from now it will be growing out of control. Good luck! Oh, and thanks for the award!

Jen-I wonder if it IS Russian in origin? My mother in law is Ukrainian, and there are many Russian immigrants in the area that my husband is from! Where did you live?

Lydia-it is a good sneaky way-and those dark leafy greens are tough to squeeze in!

besos, Rebecca

I've promised to get more dark leafy greens into our diet. This looks like a wonderful way to do it -- a bit sneaky, underneath all of that luscious pastry and with cheese, too!

This looks wonderful! It also reminds me of something that moms used to make for picnics in southern Russia when I lived there.

I just love your writing, you're so inspiring. Now I must find and try chard :)

Good morning dear!!
What a beautiful day and what an amazing recipe! thanks so much for these interesting and delicious entries!
Have a wonderful day honey
Silvia

I have so been meaning to make Pastel de Acelga. You just seem to beat me to things too often. Maybe we should do some things at the same time with the Peruvian and Argentinean version. Hmmm.... This looks terrific. I liked the pastels when I was there. Yum!

The comments to this entry are closed.

My Photo

Upcoming Classes