Swiss Chard and Potato Bignolati Recipe
Swiss chard and potato filled bignolati are a vegetarian variation of the popular stuffed Sicilian bread traditionally filled with pork. The perfect snack food or appetizer is so easy to prepare with my no knead pizza dough recipe!
Servings 10 bignolati
Calories 241kcal
Ingredients
- 1 recipe Easy no knead pizza dough
- 1 bunch swiss chard
- 2 cloves garlic finely minced
- 3 medium potatoes about 300 grams
- 2 large onions
- pinch pepperoncino optional
- ¾ cup black olives, pitted about 100 grams
- 5 tablespoon olive oil divided
- salt and pepper to taste
Instructions
Prepare the dough
- Prepare one recipe of no knead pizza dough recipe until step #6. After the initial 6-24 hour rising period, flour your hands generously and shape the dough into a ball, cover and set aside while you prepare the filling ingredients.
Prepare the filling
- Prep the vegetables: Wash the swiss chard well. Remove the stems and finely chop, keep separate from the chard leaves. Roughly chop the leaves. Peel and cut the potatoes into 1 cm cubes. Thinly slice the onions. Pit and chop the olives.
- Place cubed potatoes in a medium sauce pan, cover with water and a pinch of salt. Bring to a boil and cook for 6-7 minutes until just fork tender. Drain, place the potatoes in a bowl and set aside to cool.
- Pour 2 tbsp. olive oil in a large skillet and add the chopped chard stems. Add a pinch of salt, a couple of tbsp. of water and cook, stirring occasionally, for 5 minutes.
- Stir in the chopped chard leaves, a pinch of salt and cook, stirring occasionally, for 5 minutes until the leaves are wilted. If the pan becomes too dry, add a drizzle of olive oil. Add the minced garlic and cook 1 minute longer. Adjust seasoning (salt and pepper) as needed. Transfer to a bowl and set aside to cool.
- Add 3 tbsp. more olive oil to the same pan and cook onions, along with a pinch of salt and pepperoncino (if using) over medium heat, stirring frequently, for 15 minutes until golden but not browned. Transfer to a bowl and let cool.
- When all ingredients have cooled to room temperature, gently toss them together in a large bowl along with the olives.
To assemble
- Divide the dough into 10 -80 gram pieces, shape into a ball, cover and let sit for 20 minutes.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Flour your work surface, as needed, and use your finger tips or a rolling pin to flatten a ball of dough into roughly a 4 x 9 inch oval shape.
- Place 2 generous heaping tablespoonfuls of filling in a line in the center of the dough. Fold both long edges dough over the filling, stretching the dough as needed to cover the filling.
- Roll the dough onto itself, very much like a snail, to form a round bundle. Place on the prepared baking sheets and continue with the remaining dough and filling.
- Cover and let sit for 30 minutes.
- Brush lightly with olive oil before baking for 25 minutes or until golden brown both on top and underneath each bignolati. Let cool slightly before serving.
Notes
Substitutions and Variations
-Swiss chard may be replaced with spinach.
-Black olives may be replaced with olives of your choice. Storage Keep leftovers refrigerated for up to 3 days. To Freeze Freeze well wrapped for up to 1 month. Defrost at room temperature and reheat in your oven.
-Black olives may be replaced with olives of your choice. Storage Keep leftovers refrigerated for up to 3 days. To Freeze Freeze well wrapped for up to 1 month. Defrost at room temperature and reheat in your oven.
Nutrition
Calories: 241kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 510mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1877IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 2mg
