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April 24, dinner. Jan's chard rolls, stuffed with meat. On the side, a tomato salsa with some fresh parsley. On top, a bit of the carrots the chard rolls were cooked in. These are put ON the stalks to keep them out of the braising liquid and then oven braised for a while. Very tasty! At home with Jan. With Outis (Etna D.O.C Rosso) wine.