Capuns
Ingredients
for 4 person
| 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 | Salsiz sausage (e.g. Pro Montagna Grisoni), peeled, diced |
| 100 g | diced bacon |
| salted water, boiling | |
| 20 | Swiss chard leaves leaves |
| 2 dl | milk |
| 1 dl | meat bouillon |
| 100 g | Alpine cheese (e.g. Pro Montagna), coarsely grated |
| 60 g | diced bacon |
| 40 g | Bündnerfleisch (Graubünden air-dried meat), thinly sliced |
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.
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