Dish

Bietole al pomodoro

Swiss Chard and Tomato Stew

Bietole al pomodoro is made by sautéing Swiss chard and tomatoes in olive oil until they are tender. The dish is then seasoned with garlic, salt, and pepper and served hot. This dish is a great vegetarian option that is both filling and nutritious.

European cuisine› Mediterranean cuisine› Italian cuisine

Vegetable Dish

Origins and history

Bietole al pomodoro has been a staple in Italian cuisine for centuries. It is often served during the summer months when Swiss chard and tomatoes are in season.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of bietole al pomodoro, with some recipes calling for the addition of beans or pasta. Some versions also use different herbs and spices depending on the region.

Presentation and garnishing

Bietole al pomodoro can be presented on a platter with a sprinkle of Parmesan cheese on top. The Swiss chard and tomatoes can also be arranged in a circular pattern for an elegant presentation.

Tips & Tricks

To prevent the Swiss chard from becoming too watery, be sure to remove the stems before cooking. You can also add a pinch of red pepper flakes for added spice.

Side-dishes

Bietole al pomodoro pairs well with a variety of side dishes, including bread, salad, and roasted vegetables. It is also commonly served with a glass of red wine.