Capuns

Ingredients for 4 servings:

• 250 g flour
• 15 leaves of chard
• 3 eggs
• 2 dl milk
• 1 tsp salt
• 1 sausage, dry sausage such as Landjäger
• 60 g meat (Bündnerfleisch)
• 60 g ham, raw
• 1 tbsp parsley
• Pepper, freshly ground
• 25 g butter
• 1 onion(s)
• ½ dl broth
• 30 g mountain cheese, grated
• 60 g butter
• 50 g bacon, diced

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Graubünden specialty

Whisk the eggs, add 1 dl of milk, and mix with the flour to form a dough. Dice the meat, sauté the finely chopped onion in butter, and add it to the dough along with the chopped parsley. Season with salt and pepper to taste. Blanch the chard leaves in plenty of water, drain, and trim the leaf ribs. Cover the leaves with the filling and roll them up. Steam the Capuns in a shallow pan in a little butter, add the milk and stock, and simmer gently for 15 minutes. Drain and serve on a warm platter. Fry the bacon cubes in a little butter and sprinkle over the Capuns. Sprinkle with grated cheese.