A few weeks ago, I made spinach and ricotta cannelloni (see here) and was left with a large bunch of swiss chard stalks and not a clue what to do with them. After a little searching, I discovered an Italian vegetable dish, Swiss Chard Gratin, that makes use of only the stalks. Imagine?! That is one of the things I love so much about Italian cooking – even the most humble of ingredients can produce something far greater than you would think possible. I can imagine this dish would be perfect paired with a roasted fillet of beef with new potatoes and horseradish mustard, or would make the perfect base to rest atop a grilled fillet of fish.