I'm going to make a chard/ricotta tart. I usually make chard tart without the ricotta, but I'd like a change. I've consulted a number of recipes, but wonder if anyone who has made or eaten one that has a special FLAVOR twist would share that knowledge.
My present plan is to saute up some fennel to add to the onion, chard, etc., and then I would add a shot of Pernod or Anisette by soaking golden raisins in it. (No, I'm not going out to buy another licorice flavored liqueur, just for ethnic consistency.)
I may add some lemon zest and/or juice to give it another dimension.
NB re earlier thread: Anyone who doesn't like raisins, can pick 'em out. I like sweet/sour savories.
So, anyone have a better suggestion?
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