Capù: stuffed chard parcels

Published on 11 November 2025

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Method

Introductory photographs from the original

0 steps completed out of 15

1.Step 1 of 15
I wash leaves and remove white ribs, keeping for Breaded Chard Ribs on the blog.
2.Step 2 of 15
I spread leaves underside-up on the surface.
3.Step 3 of 15
I reserve smaller leaves.
4.Step 4 of 15
I finely chop them.
5.Step 5 of 15
I combine breadcrumbs and grated cheese in a bowl.
6.Step 6 of 15
I add chopped leaves, pepper, salt and parsley.
7.Step 7 of 15
I add egg and stock with dissolved butter.
8.Step 8 of 15
I work into firm but soft filling and add half a grated garlic clove.
9.Step 9 of 15
I divide into 5 portions on leaves, overlapping 2 leaves if needed.
10.Step 10 of 15
I roll into well-sealed parcels.
11.Step 11 of 15
I tie with kitchen string.
12.Step 12 of 15
I prepare all.
13.Step 13 of 15
I boil in very lightly salted water for about 20 minutes, testing tenderness by piercing leaves. I added remaining half garlic to water.
14.Step 14 of 15
I drain, cool slightly and remove string.
15.Step 15 of 15
I slice and serve with good extra virgin olive oil.