Savory Ricotta Pancakes with Tomato-Chard Sauce

1 . Stage

Cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard thoroughly in large bowl of cold water; swish to remove any dirt. With hands, transfer chard to colander, leaving dirt in bottom of bowl. Repeat process, changing water until all dirt is removed.

2 . Stage

Prepare Tomato-Chard Sauce: In 4-quart saucepan, heat olive oil on medium until hot. Add onion and garlic, and cook 6 to 8 minutes or until tender. Add tomato paste; cook 1 minute, stirring. Add tomatoes with their puree and 1/4 teaspoon salt; heat to boiling on medium-high. Stir in Swiss chard; reduce heat to medium-low and simmer, covered, 10 minutes. Remove cover and cook 8 to 10 minutes longer or until chard is tender and sauce is thickened slightly, stirring occasionally. Remove saucepan from heat; cover to keep sauce warm.

3 . Stage

Meanwhile, preheat oven to 200 degrees F. Prepare Savory Ricotta Pancakes: In blender or food processor with knife blade attached, blend egg yolks, ricotta, and milk until smooth. Add flour, baking powder, and 1/4 teaspoon salt, and blend until smooth; transfer batter to 8-cup glass measure or medium bowl.

4 . Stage

In small bowl, with mixer on high speed, beat egg whites just until stiff peaks form when beaters are lifted. With rubber spatula, fold beaten whites into batter.

5 . Stage

In 12-inch nonstick skillet, melt 1 piece margarine on medium. Drop batter by 1/4 cups into skillet, making 4 to 5 pancakes at a time. Cook 3 to 4 minutes or until edges look dry and bottoms are browned. Turn pancakes over and cook 2 to 3 minutes or until bottoms are browned. Transfer pancakes to platter; keep warm in oven.

6 . Stage

Repeat with remaining margarine and batter to make about 16 pancakes in all. Serve pancakes with warm Tomato-Chard Sauce; sprinkle with shredded Romano.