Capuns

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Ingredients

• 300 g white flour
• 3 fresh eggs
• 1 dl milk
• 0.5 dl water
• 0.25 tsp salt
• 1 onion
• 0.5 bunch parsley
• 0.5 bunch chives
• 0.5 bunch peppermint
• 1 Salsiz sausage
• 100 g diced bacon
• salted water
• 20 Swiss chard leaves
• 2 dl milk
• 1 dl meat bouillon
• 100 g Alpine cheese
• 60 g diced bacon
• 40 g Bündnerfleisch (Graubünden air-dried meat)

Steps

1. Mix the flour and all the ingredients in a bowl, cover and allow to rise for approx. 30 mins.
2. Add onion to remaining ingredients and mix into the dough.
3. 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.
4. 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.
5. Fry bacon and air-dried meat in a frying pan without oil until crisp, sprinkle over the capuns.