Swiss Chard Roll with Veal and Sausage

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
• 1/2 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:

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

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. Add bread crumbs (drained), egg, 2 cooked Swiss chard leaves, parsley, thyme, Parmigiano and salt and pepper. Chop all ingredients.

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. Turn and sprinkle with broth (or salted water), simmer for 15-20 minutes.

Recipe credit: Dr. Sheri & Giovanni Gaudio, Gaudio Culinary, Fairplay, CA