set HyperTextList = [] set VideoList = [] @ PANZAROTTI Keep the green of the Swiss chard, wash and cook in boiling salted water for about 10 minutes, then drain, refresh under cold water and wring in your hands to remove as much water as possible. Chop the Swiss chard. Place the flour on the work surface, make a well, break the eggs into the well, add the sugar, the grated lemon rind and the olive oil. Quickly knead into a smooth dough, roll into a ball and cut into equal halves. Spread the dough out 1/4 inch thick with a rolling pin. Mix the raisins and the peach jam into the swiss chards. Place little heaps of this filling onto one half of rolled out dough, spacing them regularly. Cover with the second half of rolled out dough. With a pizza cutter, slice the filled dough into long strips, then into small squares. Heat up a pan of frying oil and deep fry the donuts on a moderate heat for 3 to 4 minutes. Drain on a paper towel, sprinkle with confectionersÕ sugar and serve. @ 3 1/3 cup flour 1/2 cup sugar 3 eggs 1/2 cup olive oil 2 bunches Swiss chard 1 grated lemon rind 3 1/2 oz raisins 4 tbsp peach jam olive oil for frying confectionersÕ sugar @ 45 mn @ 15 mn @ If you donÕt have a pizza cutter, use a knife. Make sure that the edges of the pastry squares are well sealed. @ Italy @ Desserts @ @ RosŽ de Provence @