In the PA Live Kitchen: Chef Joe Caputo

In the PA Live Kitchen: Chef Joe Caputo

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

www.soupsforyou.com


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
Salt
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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