Today I bring you an easy recipe of stalks stuffed with ham and cheese with Biscay sauce, a recipe to give you the Welcome to autumn as it deserves.

When I was little I loved it when we came back home to eat. We left school and had good luck because we gathered at noon to eat at home. MY Aunt baby, (Yes, that of the onion tart), we collected. Halfway we stopped to buy bread and the whiff of freshly baked bread we got through the nose and we went crazy.

My aunt bought us peaks, those long and fat, which we gave out all (we were a gang of cousins that we were going to the same school) and so happy and with the open stomach we arrived home. The smell of the landing, before going home, we already knew what you eat, and when we olíamos the biscayan sauce, entered like crazy to the bathroom to wash our hands and put the table all run to start eating these leaves stuffed with ham and cheese with a biscayan sauce . Then my mother bought the chard, cleaning them and baking. They had a lot of work, but they were delicious.

And I guess that our faces of happiness to eat each day was what pushed him to point us in the dining room of the school, to get into the kitchen in the evenings when he reached work, to prepare those meals so rich so much meaning in my life. And I never gave him thanks! because they are things that we assume that all mothers do.

Then you grow up and realize the amount of sacrifices that our mothers have done for us, work and carry the House with large family. I still look at it and I admire with all my soul and I feel the importance of all those sacrifices in our traditional cuisine has endured.

And I me effort at home in these recipes eating small. I love to see how history repeats itself and my son also likes almost the same things that I liked to me, and although he eats at school, takes the food from home and is enjoying much of it.

But there are things that have changed and that while we cook at home today there are many things that help us to simplify. So I this recipe do the same, with the same rich sauce, but with half and work. And instead of cleaning and cooking the beets, I use Gvtarra, (a brand that has always been at home but my mother used more as canned asparagus and red peppers, and that I've expanded when it comes to cooking). So I just have to open the pot, put my hands to work and in half an hour I have a dish on the table with you all suck fingers. Would you like? Then go for this easy recipe of stalks stuffed with ham and cheese with a biscayan sauce.


  • 1 jar of Gvtarra chard pencas
  • 2 red peppers
  • 3 slices of cheese
  • 3 slices of cooked ham
  • 2 tablespoons flour
  • 2 eggs, beaten
  • salt
  • parsley (for garnish)

For the biscayan sauce:

  • 2 cloves of garlic
  • 2 red onions
  • 1 Apple
  • 5 ñora peppers
  • 20 Gr. of breadcrumbs
  • 100 ml of wine.
  • 300 ml. water
  • extra virgin olive oil
  • salt


Wash and cut the red peppers in half. Sprinkle with olive oil and put in the microwave for 3 or 4 minute until the flesh of the pepper is tender. Remove the skin and book.

Put to soak in water chorizo peppers hot for about 25 minutes so they re-hidraten well. Once tender, using a spoon, remove meat and reserve.

Peel the garlic cloves, and Brown in a pan with a little oil. Chop red onions (no need to chop them very small), and let fry over low heat. When onions are tender (about 5 minutes), add the chopped Apple and let Sauté 10 minutes all together until the apples are tender.

Add the breadcrumbs, water, wine and meat of the chorizo peppers. Let Cook over low heat about 10 minutes until the sauce is works and part of the water has evaporated.

Grind using a food processor or a hand mixer until a fine, smooth sauce without tripping. Book

Remove the stalks from the jar, rinse and dry thoroughly. Forming couples looking for the cladodes that look more like in size. Cut cheese and ham of the same size. Do the same with the peppers roasted in the microwave

On a stalk, put a piece of cheese, one of ham and one red pepper, cover with another leaf. Repeat with all and book.

Heat plenty of olive oil in a saucepan (so easier because oil to fry the chard stalks not stain both worktop). Prepare a plate with a paper towel. In a plate put the flour and in a bowl, beat the two eggs.

Carefully pass the cladode filled first in flour and then the beaten egg. FRY well (one each time) and with the help of a wooden-covered, turn it over so well browned on both sides.

Put on the plate with a paper towel.

Return to pan the biscayan sauce and placed on the fries cladodes. Bring a boil and serve with a little parsley on top.

Tips and Tricks

  • Use Roasted Peppers canned rather than roasting them in the microwave
  • Substitute cooked ham for ham, chicken breast of avo or sausage as you feel more like
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Servings: 6 stalks

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