Recipes

• Apr 9, 2008 12:28 pm US/Pacific
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  Capunet

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Capunet

From:
Bocconato Trattoria
Fair Play
530.620.2493


INGREDIENTS:

16 Leaves of Swiss chard and two more leaves for stuffing
300 Grams of veal
160 Grams of sausage
1 Garlic clove
1 Spring rosemary
½ Cup bread crumbs- soaked in milk
1 Egg
3 Sprigs parsley
2 Sprigs thyme
2 Tablespoons Grated Parmigiano Reggiano
Pinch of salt and pepper
2 Tablespoons olive oil
2 Tablespoons butter

DIRECTIONS:

1. Boil Swiss chard leaves for 4 minutes in salted water, remove and drain.

For stuffing:

1. Cook the veal, sausage, garlic and rosemary in 1 tablespoon of butter and 1 tablespoon olive oil. Remove from heat, cool and mince with knife.
2. Add bread crumbs (drained), egg, 2 cooked Swiss chard leaves, parsley, thyme, Parmigiano and salt and pepper.
3. Chop all ingredients.
4. Stuff chard leaves with 1-2 spoons of stuffing, fold and place in pan with 1 tablespoon of butter and 1 tablespoon of olive oil.
5. Turn and sprinkle with broth (or salted water), simmer for 15-20 minutes.