In the PA Live Kitchen: Chef Joe Caputo

By Jayne Ann Bugda |

Published 07/17 2014 06:31PM

Updated 07/17 2014 06:35PM

Joe Caputo, author of the "Accidental Chef" and from Zuppa del Giorno in Scranton, joins us today to make swiss chard and tomato panade.

Swiss Chard & Tomato Panade
5 1/2 Lbs. Chard, Stemmed
1/4 Cup Extra Virgin Olive Oil
2 Large Onions, Thinly Sliced
1 Tbsp. Chopped Fresh Thyme Leaves
1/4 Cup Balsamic Vinegar
Fresh Ground Black Pepper
3 Cups Vegetable or Chicken Broth
1 Loaf Italian Bread or French Bread (Day Old)
3 Lbs. Tomatoes (Sliced 1/2" Thick)
3 Cups Shredded Cheese (Swiss, Gruyere or Fontina)
3 Tbsp Unsalted Butter, Melted

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