Total: 1 hr 25 Min. | Active: 1 hr
Nutritional value / people: 736 kcal
, Fat: 35 g
, Carbohydrate: 61 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
3 fresh eggs
1 dl milk
½ dl water
¼ tsp salt


1 onion, finely chopped
½ bunch parsley, finely chopped
½ bunch chives, finely chopped
½ bunch peppermint, finely chopped
1 Landjäger, finely chopped
1 Salsiz sausage, finely chopped
80 g diced bacon

Swiss chard leaves

salted water, boiling
20 Swiss chard leaves leaves


2 dl milk
1 dl meat bouillon
100 g Graubünden mountain cheese, coarsely grated

Bacon bits

40 g diced bacon
40 g Bündnerfleisch (Graubünden air-dried meat), thinly sliced
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For two ovenproof dishes (approx. 2 l)

How it's done


Mix the flour and all the ingredients in a bowl, cover and allow to rise for approx. 30 mins.


Add onion to remaining ingredients and mix into the dough.

Swiss chard leaves

Blanch the leaves in portions for approx. 1 mins., remove then refresh in ice-cold water. Drain and place on a cloth, pat dry. Place 1-2 tbsp of filling on each leaf, fold the sides of the leaf inwards, roll up. Transfer to the prepared dishes.


Bring the milk and stock to the boil. Pour over the capuns while hot. Scatter the cheese over the top.

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

Bacon bits

Fry bacon and air-dried meat in a frying pan without oil until crisp, sprinkle over the capuns.


Blanching vegetables

Blanching vegetables

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