Cheese buns on chard

Ingredients for 2 servings:

• 150 g spelt flour type 630
• 1 tsp salt
• 10 g fresh yeast
• 50 ml milk, room temperature
• ½ tsp sugar
• 1 tbsp extra virgin olive oil
• n. B. water
• ½ small onion(s)
• 2 tbsp Parmesan, finely grated
• 50 g Emmental cheese, finely grated
• 1 ½ tbsp mascarpone
• e.g. salt and pepper
• n. B. Butter and grated Parmesan for the mold
• 100 g Emmental cheese, coarsely grated, for sprinkling
• 500 g chard, fresh
• 1 onion(s)
• 1 tbsp clarified butter
• 1 tbsp vegetable stock powder
• 1 garlic clove(s), grated
• 1 pinch(s) nutmeg, freshly grated
• e.g. salt and pepper
• 1 tsp flour
• 100 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

spicy cannellini noodles

For the yeast dough, mix the flour and salt. Dissolve the yeast and sugar in the milk, then add it to the flour. Add the oil and knead everything well. The dough should pull away from the sides of the bowl. Cover and let rise for about 1 hour. In the meantime, for the filling, peel the onion and finely dice half of it. Brown it in a little fat. Mix with finely grated Parmesan, Emmental, and mascarpone, and season with salt and pepper to taste. Divide the dough into four pieces and roll each piece out slightly. Place a quarter of the filling on top and seal the dough around the filling. Butter a suitable baking dish and sprinkle with grated Parmesan. Place the dough pieces in the dish, seam-down, cover, and let rise for about 1 hour. Preheat the oven to 180°C (top/bottom heat) and bake the filled Buchteln for about 25 minutes. Now sprinkle with the remaining Emmental cheese and bake for another 5 minutes, until the cheese has melted. For the vegetables, clean the chard and cut into coarse strips. Peel an onion (or use the remaining onion from the filling) and dice it. Heat clarified butter in a saucepan and add the chard and diced onion. Once it has collapsed, season with vegetable stock, nutmeg, salt, and pepper. Peel and finely dice a clove of garlic, and add it to the vegetables. Add a little water if necessary and cook the chard until soft. Dust the chard with a little flour and stir in the cream to finish. Arrange the baked cheese buns on top of the vegetables.