·         60 gr rice

·         170 gr onion

·         6 piece green leafs

·         50 gr tomato

·         45 gr mozarella

·         1 gr cinnamon

·         2 gr salt

·         1 gr thyme

·         2 gr currants

·         5 cl water

·         ½ gr calcium clorid

·         1 gr jelly powder

If using fresh Chard leaves, blanch for at least 3 minutes to soften, then refresh under cold water. and drain.

In a pot, add 1/4 cup of olive oil and fry the onion until translucent.

Add the rice and pine nuts and continue to fry for a couple of minutes. Stir in a cup of water, herbs, currants and a generous amount of salt and pepper. Cook on low heat for 15 minutes until the water has been absorbed.

Set aside.

Place the Chard  leaves smooth side down on a clean surface and heap a teaspoon of filling into the centre, then fold the stem end and sides over the filling and roll into a cigar shape.

Line a heavy-based pan with some unfilled vine leaves, then tightly pack and layer the rolls, Put the  remaining olive oil, water and lemon juice and invert a plate over the pan to keep them packed firmly.

Cover the pot tightly and simmer on a low heat for 40 minute. Remove from heat, allow to cool and leave for up to two hours to absorb the juices.