Recipe Main courses
Capuns
Ingredients
Capuns
- 200 g spaetzle flour (*Knöpflimehl*, or coarse-ground flour)
- 100 g white flour (all-purpose flour)
- ¾ tsp salt
- Pepper
- 1.5 dl milk-water mixture (half milk, half water)
- 3 eggs
- 100 g salsiz (traditional cured sausage, diced)
- 100 g Bündnerfleisch (air-cured beef trimmings/end cuts, diced)
- ½ bunch parsley
- ½ bunch chives
- Approx. 20 Swiss chard leaves
Sauce
- 2 dl beef stock (broth)
- 1 dl heavy cream (double cream)
- Pepper
- 1 pinch nutmeg
- 50 g Alpine cheese (grated)
Preparation
In a bowl, mix flour, salt and pepper together. In a separate bowl, whisk together milk, water and eggs, add them to the flour mixture. Beat the batter until it forms bubbles. Finely chop the Salsiz, Bündnerfleisch and herbs, add them to the batter. Mix well. Cover and leave to rest for 30 min.
Blanch the Swiss chard leaves in batches in boiling salted water for about 30 s, then plunge them into ice water. Drain them and lay them out on a kitchen towel. Place 1 to 2 tablespoons of the mixture onto each Swiss chard leaf, fold in the sides and roll up tightly.
Place the capuns in a baking dish. Mix broth and cream, season with pepper and nutmeg, pour the mixture over the capuns. Grate the cheese and spread it on top. Bake at 200°C for about 30 min.
