Maria (Molinaro) Andreutti, Torino
(Yield: 4 servings)
3 slices stale white bread
ΒΌ cup milk (more if needed)
1 pound pork sausage (skin removed)
1 large Swiss chard head (leaves separated)
3 tablespoons grated Parmesan cheese
4 teaspoons finely chopped fresh thyme
1 egg
8 tablespoons butter
salt and freshly ground pepper
1. Place bread in bowl and cover with milk. Allow soaking and softening. Once soft, squeeze as much milk out as possible and set aside.
2.Warm large skillet over medium heat. Cook and crumble pork sausage meat. Once fully cooked, remove meat, set aside and discard grease.
3.Bring saucepan of salted water to boil and blanch chard leaves for 1 to 2 minutes. Remove with slotted spoon and layer on paper towels. Remove as much water as possible and cover with paper towels.
4.In bowl add pork, Parmesan cheese, thyme, egg and bread mixture. Combine until smooth.
5.Take a Swiss chard leaf, place 1 tablespoon of mixture at end, and roll one full turn.
6.Fold sides of chard leaf inwards and continue rolling, using a toothpick to secure.
7.Warm large saucepan over medium heat and melt butter.
8.Add as many rolls as will fit and cook for 12 to 15 minutes.
Season with salt and pepper prior to serving.