Rainbow Swiss Chard, Mashed Potatoes, Fried Eggs & Black Truffle

(Last Updated On: 19th September 2018)

By : Debbie Rogers

I spent a couple of hours in the kitchen of Ronda Locatelli with Chef Salvo Sardo making a few dishes from “Made at Home – the food I cook for the people I love” by Giorgio Locatelli.  Chef Salvo and the team are incredibly passionate about the ingredients they use, the dishes they create and the overall experience that each guests receives at Ronda Locatelli.

Read more about my time in the kitchen here, but in the meantime here’s the recipe for the first dish they cooked which was streamed live too.

“.. Swiss chard is not known for it’s huge flavor. It has a sweetness that counteracts the overly bitter edge that other leaves can have, and the Unami action of the Parmesan helps to bring the elements together and makes the combination so delicious … if you can’t find chard, you can substitutes fresh, or even frozen, spinach” – Giorgio Locatelli

Rainbow Swiss chard, mashed potatoes, fried eggs and Black truffle

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Prep Time: * mins
Cooking Time: * mins
Serves: 4


  • 1 bunch of Rainbow swiss chard (approx. 500 g)
  • 8 organic eggs
  • 40 g of fresh black truffle
  • 500 g of potatoes
  • 150 ml milk
  • 100 g grated Parmesan cheese
  • 80 g butter
  • Salt

Mashed Potatoes

Cut the butter in small dice and keep inside the fridge.

Put the whole unpeeled potatoes in a pan of cold salted water. Bring to the boil, then turn down the heat to a slow simmer and cook until a sharp knife goes through them easily (about an hour, depending on the size).

When the potatoes are nearly cooked, warm up the milk in a pan – don’t let it boil, just heat it through.

Peel the potatoes when they are cool enough to handle and, while they are still hot, put them through a fine sieve. Put back into the hot pan and beat in the butter and the warm milk. Season and keep in a warm place covered with cling film.

The Rest of the Dish

Wash, and cut the stalks from the chard leaves. Blanch the stalks first in boiling salted water for 3 minutes, then the leaves for a further 2 minutes. Drain squeezing out the excess water with your hands.

Melt some butter in a pan, add the chard, season and toss.

Break the egg on top, season, sprinkle with the parmesan and put into the preheated oven at 180*C for about 7/8 minutes until the white of the eggs are cooked but the yolk still soft and the parmesan gold.

To Serve

Take out from the oven, add a spoon of mashed potatoes, grate the black truffle on top and serve straight away

“Sublime comfort food at it’s best. The buttery mash, topped with a runny egg, lashings of black truffle and the rainbow Swiss chard was a winning combination – More please!” – Debbie


[Recipe supplied by Chef Salvo Sardo Chef at Ronda Locatelli – adapted from recipe in “Made At Home – the food I cook for the people I love” by Giorgio Locatelli. Images : Debbie Rogers]

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    Rainbow Swiss Chard, Mashed Potatoes, Fried Eggs & Black Truffle

    by Debbie Rogers time to read: 3 min