JOSEF'S SWISS CAPUNS
From: Carol Pascuzzi, Penn Macaroni Cheese Counter
Primary category: Entrees
Primary category: Entrees
watch videoFrom the cookbook: C is for Cheese 
Ingredients:
20 large swiss chard leaves
3 ounces finely chopped soppressata
3 ounces finely chopped shallots
1/4 cup butter
1/2 cup grated parmagiano reggiano
1 cup pinot gris
1/2 cup olive oil
salt, pepper and grated nutmeg
5 eggs
2 cups sifted flour
8 ounces shropshire blue cheese
1/2 cup milk
1 quart chopped tomatoes in sauce
Directions:
Remove the stems of the swiss chard and make "V" cut into leaf. Wash in salt water and set
aside. Shred shropshire blue cheese and set aside. Melt butter in a skillet and cook the
shallots and soppressata until the shallots are soft and light brown. Sift flour and make into a
pile with a well in the center. Add the milk, eggs and shallot mixture to the well along with the
salt, pepper and nutmeg. Incorporate the flour gently until a dough forms. It should be neither
dry nor soft. Using a wooden spoon, slowly fold in the shropshire blue cheese. Pour the olive
oil in a heavy baking pan (not glass). Place 2 tablespoons of the dough mixture into the center
of each swiss chard leaf, fold ends and roll. Place ten rolls on either side of pan. Pour wine
over the bundles and sprinkle with parmagiano and pepper. Bake at 365 degrees for 35
minutes. Serve with heated tomato sauce.
ingredients(s): swiss chard, soppressata, shallots, pinot gris, parmagiano reggiano, nutmeg, flour, shopshire blue cheese, tomato,
