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unsalted butter onions kosher salt ground black pepper sugar Swiss chard milk Ricotta cheese eggs cheese
Viewed: 108 - Published at: 6 years agoIngredients
- 3 tablespoons unsalted butter
- 3 large onions, thinly sliced (about 8 cups)
- 2 12 teaspoons kosher salt or 1 12 teaspoons table salt
- 12 teaspoon fresh ground black pepper
- 12 teaspoon sugar
- 1 bunch swiss chard, leaves only and sliced crosswise into 1-inch ribbons (about 5 cups)
- 1 lb whole milk ricotta cheese
- 2 large eggs, lightly beaten
- 5 matzos, 6-inch square
- 12 lb italian Fontina cheese, grated (about 2 1/2 cups)
Method
- Preheat oven to 375F In a large skillet, melt butter over medium-low heat.
- Add onions, 1 tsp kosher salt (or 1/2 t table salt), 1/4 tsp pepper and sugar.
- Saute, stirring occasionally, until caramelized and brown, about 30 minutes.
- Add chard and cover.
- Cook until chard is wilted, about 3 minutes.
- Scrape up any browned bits from the bottom of the pan with a wooden spoon, then transfer to a bowl.
- Add ricotta, eggs, 1/2 t kosher salt (or 1/4 tsp table salt) and remaining pepper, and stir to combine.
- Place matzos in a 13x9x2 baking dish.
- Cover with 6 cups warm water.
- Add remaining salt.
- Let stand until soft, 2-3 minutes.
- Drain matzos and dry out dish.
- Place 1/3 of drained matzos in the bottom of the dish, breaking pieces if necessary to get a single layer.
- Top with half the ricotta mixture, spreading evenly, then cover with 1/4 c grated Fontina.
- Repeat with another 1/3 of the matzos, the remaining ricotta mixture, and another 1/4 c of the Fontina.
- Top with remaining matzo, then cover evenly with the remaining 2 c Fontina.
- Bake until cheese is melted and bubbly and beginning to brown, about 45 minutes.
