Cocule di Bietole Al Forno

Ingredients

For the Potato Dumplings

400g potatoes

300g Swiss Chard

70g freshly grated pecorino or parmesan, plus extra to finish

120g stale bread

2 cloves garlic, crushed

1 egg

Salt and pepper

For the Tomato Sauce

2 tablespoons extra virgin olive oil

2 cloves garlic, finely chopped

1 dried red chilli, finely chopped

650ml passata

A handful of basil, roughly shredded

Salt and pepper

Method

Preheat the oven to 200C/180F/Gas 6.

Cut the potatoes, still in their skins, into large chunks. Boil in salted water until tender. Drain and peel off the skin while still hot. Weigh out 300g of cooked potato and mash thoroughly.

Soak the bread in cold water until soft, then squeeze out all the moisture and add to the potatoes.

Trim the chard and shred roughly. Put into a saucepan with 100 ml water and a little salt. Bring up to the boil, then cover and cook until the chard has wilted. Drain, squeeze out excess water, then chop roughly.

When it is cool, mix with the potato, pecorino or parmesan, breadcrumbs, crushed garlic, parsley, and egg. Season with salt and plenty of pepper. Divide into 10 or 12 portions and roll each one into a ball.

To make the sauce put the olive oil, garlic and chilli into a saucepan and fry until the garlic is just beginning to take colour. Pour in the passata, season with salt and pepper and stir. Simmer gently for 10 minutes. Stir in the basil.

Find a baking dish large enough to take all the potato balls in a close single layer. Spoon in a third of the sauce and spread over the base. Arrange the potato balls on top, then spoon over the remaining sauce. Dredge with more pecorino or parmesan and bake for 20-25 minutes until sizzling hot. Serve right away.