Capuns

Ingredients

4 people

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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
kochen@bettybossi.ch

Dough

300 g white flour

3 fresh eggs

1 dl milk

½ dl water

¼ tsp salt

Filling

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

Capuns

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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Utensils

For two ovenproof dishes (approx. 2 l)

How it's done

Dough

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

Filling

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.

Capuns

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.

How-tos

Blanching vegetables

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4 people

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