Stuffed Swiss Chard Stems
Most ingredients are available in Antonio’s Market!
For the Batter
1 cup Unbleached All-Purpose Flour
1 tsp Extra Virgin Olive Oil
3/4 cup Cold Water
2 tbsp Dry White Wine
3 ea Egg Whites
Pinch of Grated Nutmeg
Pinch of Salt
For the Stuffing
2 ea White Bread Slices, Crusts removed
2 tbsp Capers, In Wine Vinegar, Drained
2 ea Hard-Boiled Eggs
Salt and Freshly Ground Black Pepper
4 lbs Swiss Chard with Large White Stems
2 cups Vegetable Oil
1 ea Lemon, Cut into wedges
Method of Preparation
1. For the batter- Sift the flour and put it in a large glass bowl.
2. Add a pinch of salt and nutmeg to the flour and mix well.
3. Make a well in the flour and add the oil and the wine.
4. Mix to incorporate most of the flour.
5. Add the water, a little at a time to prevent lumps.
6. When all of the water is incorporated, let the batter rest for at least 1 hour in a cool place.
7. Cut off the large white stems from the chard and cut the stems into 24, 3 ½ inch long pieces.
8. Soak the stems in a large bowl of cold water for a 1/2 hour.
9. Bring a large pot of water to a boil, then add coarse grained salt to taste.
10. Add the chard stem pieces and boil for 10 minutes.
11. Drain and cool them under cold running water.
12. Lay out the stem pieces on paper towels and let them sit until needed.
13. To prepare the stuffing- Soak the bread in a small bowl of cold water for 10 minutes.
14. Finely chop the capers.
15. Shell the hard-boiled eggs and discard the whites.
16. Squeeze the water out of the bread and put the bread in a glass bowl.
17. Add the chopped capers and egg yolks to the bowl.
18. Season with salt and pepper to taste and mix all ingredients together well.
19. Spread about 1/2 tsp of the stuffing on each of 12 chard stem pieces.
20. Cover each stuffed stem with an unstuffed one.
21. Press them together so that they adhere to each other.
22. Line a serving dish with paper towels.
23. Heat the oil in the deep-fat fryer.
24. Use a wire whisk to beat the egg whites until stiff.
25. Gently fold the egg whites into the batter, always incorporating them in a rotating motion.
26. When the oil is hot, dip each stuff chard stem into the batter.
27. Put them into the deep-fryer and cool for 30 seconds on each side.
28. Remove from the deep-fryer and place on the prepared serving dish with paper towels.
29. Once all of the stuffed chard stems are fried remove the paper towels and sprinkle them with salt.
30. Serve hot with the lemon wedges.
Giuliano Bugialli’s Foods of ITALY