Capuns
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Flour |
| 1 | teaspoon | Salt |
| 3 | Eggs | |
| 1½ | millilitre | Milk and water mixed |
| 1 | bunch | Chives; chopped |
| 1 | bunch | Parsley; chopped |
| 2 | tablespoons | Rosemary sprigs; chopped |
| 2 | tablespoons | Basil; chopped |
| 1 | small | Onion; chopped |
| 50 | grams | Lean bacon; cut in small cubes |
| 100 | grams | Buendner Salsiz or Landjaeger, cut in small cubes |
| 16 | Whole Swiss chard leaves | |
| Salted water | ||
| 1 | tablespoon | Butter |
| 2 | millilitres | Vegetable broth |
| 2 | millilitres | Heavy cream |
| Pepper | ||
Directions
FILLING
Mix the flour and the salt together. Mix the eggs with the milkwater and add to the flour. Form a smooth dough with the kitchen spoon. Add the herbs, onions and the meat. Let it rest for ½ hrs. Cut out the middle white part of the Swiss chard and half the leaves. Cook quickly in salted water. Drain and dry. Spread on a towel. Add the filling with a teaspoon and form little packages. Saute them in the butter until browned on all sides. (Add this point the capuns can be refrigerated until the next day to finish). Put them all into a big pan or two little ones. Pour the broth and the cream over them and ground some pepper over them. Cook covered for about 15 min.
NOTES : This can also be served as an appetizer.
Recipe by: Flims Posted to MM-Recipes Digest V4 #206 by GWegman on