Cookbook testing
For those of you who like Embanata some visuals from some cookbook testing last week. Thx to the chefs for their patience in trying to write it down and measure out a recipe that has never been measured.

Some quick steps: all you need is some Swiss chard-wash it well as we found a large worm in ours!(ick)


A hubby who will chop onions - and he did so without a tear while the rest of us had stinging tears (not sure if he cut onions in a past life?!)


Add all ingredients, roll it tightly and bake



Et voila here is the final product -magnifique - right Miyuki?



If you want the full recipe send me a line...

Swiss Chard anyone?

In Sicily it is calleld Imbanata and in the rest of Italy it is called Impanata...anyhow not sure how to translate it in English. But this recipe is divine, it is spinach or Swiss chard stuffed between a pizza like crust -top and bottom and usually has various combinations depending on your likes:

Swiss chard/spinach and onion

Swiss chard/spinach, onion and mozzarella

Swiss chard/spinach, onion and ground beef

Swiss chard/spinach, onion and hot dog slices (odd, I know!? but they did this in Sicily which I thought was gross-see pic)

Or you can make your own variation...it is fantastic and you can make a large batch and have it for lunch or snacks for a few days after it is made. I prefer it with artic chard as it gives it a different flavor. Aunt Susie will make this for us to sample! And of course to document for the book.

Read more on www.foodnetwork.com about the Swiss chard.
It is one of the healthiest of the super-nutritious "dark, leafy greens".