Swiss Chard Purses with Sausage Stuffing

Ingredients for Swiss Chard Purses with Sausage Stuffing

• 750g cubed (1-inch) day-old bread (from a baguette or country loaf)

• 2 cups whole milk

• 2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (475ml )

• 70ml extra-virgin olive oil

• 450g bulk sausage (sweet Italian or breakfast sausage)

• 900g large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole

• 1/2 Teelöffel Salz

• 1/2 Teelöffel schwarzer Pfeffer

• 2 große Eier, leicht geschlagen

• 120ml natriumreduzierte Hühnerbrühe

Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl.

Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoons salt, and 1/4 teaspoons pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper into eggs, then stir eggs into bread mixture.

Wash leek strips, then blanch in a large pot of boiling salted water , uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander.

Stellen Sie den Ofenrost in die mittlere Position und heizen Sie den Ofen auf 177°C vor.

Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 60ml stuffing in centre, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner.

Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.

Haftungsausschluss

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