John Myers
Capuns (Joey Heindle)
The perfect capuns (joey heindle) recipe with a picture and simple step-by-step instructions.
Capuns:
- 1 Pc. Salsiz, skinned and diced
- 75 g White bread without crust, diced
- 1 Pc. Onion, finely chopped
- 0,5 bunch Parsley, chopped
- 0,5 bunch Chives, finely chopped
- 75 g Lean bacon cubes
- 2 tbsp Butter for stewing
- 200 g Flour
- 0,5 tsp Salt
- 50 ml Milk
- 50 ml Water
- 2 Pc. Eggs
- 24 Pc. Swiss chard leaves
- 50 ml Vegetable broth
- 100 g Alpine cheese, grated
- 50 g Butter
Side salad:
- 1 Pc. Carrot
- 1 tbsp Vinegar
- 1 tbsp Olive oil
- 1 pack Shimeji mushrooms
- 3 sharpen Basil
- 3 Pinches Melange Noir pepper mix
Capuns:
- For the filling, fry the salsiz, diced bacon, bread and onions in butter over medium heat for 3 minutes, remove the pan from the heat and add the herbs.
- Mix the flour and salt in the bowl and form a well. Whisk the milk, water and eggs together, pour in. Mix and beat until the batter is smooth and bubbles. Mix the meat, herbs and bread mixture into the batter.
- Blanch the chard in boiling salted water for 1-2 minutes. Rinse in cold water, drain and lay out on a kitchen towel.
- Place 1 tablespoon of each filling in the middle of the leaves. Fold the long sides of the leaves over the filling and roll up.
- Place the capuns in another pan. Add the vegetable stock and milk and leave to stand, covered, just below the boiling point for about 15 to 20 minutes.
- Arrange the capuns on the plates. In another pan, froth the butter with the cheese over the capuns.
Side salad:
- Cut the carrots in a spiral cutter. Prepare a small salad with vinegar, oil, salt, melange noir, basil and shimeji mushrooms. Drape it nicely on the capuns.
- Image rights: Wiese Genuss
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