Vegetarian Capuns with Quark

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• 100 ml Prosecco (alternatively carbonated mineral water)
• 150 g quark
• 1 bunch parsley, chopped
• 1 sprig of peppermint, chopped
• some nutmeg
• some pepper
• ¼ tsp salt
• 25 leaves of chard (alternatively chard leaves, then reduce the number slightly depending on the size)
• 200 ml whole milk
• 200 ml vegetable stock
• 100 ml cream
• 1 onion(s)
• 100 g mountain cheese, strong, grated
• salt and pepper
• nutmeg
• Fat for frying

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Whisk all the ingredients for the dough until the dough bubbles. It should drip from the spoon like spaetzle dough. If it’s too runny, add a little more flour. Let it stand for about 30 minutes. Bring a large pot of salted water to a boil and prepare a bowl of ice-cold water. Wash the chard leaves and trim the stems, setting the stems aside. Blanch the leaves in batches in boiling salted water for about 1/2 minute each, then use a slotted spoon to place them in the bowl of ice-cold water and refresh. Lay out on kitchen paper and let drain slightly. Place just under a tablespoon of dough on each chard leaf, fold in the sides and roll up the leaf. Place all the rolls next to each other in a baking dish; do not stack them. Bring the milk and vegetable stock together to a boil and then pour over the raw Capuns. Bake for about 20 minutes in the center of an oven preheated to 200°C, then sprinkle with grated cheese and bake the Capuns for about 10 minutes until done. A vegetable side dish made from the chard stalks: Chop the onion and cut the stalks into strips. Heat a little cooking fat in a pan, fry the onion, and then add the stalks. Sauté for about 10 minutes, then finely chop any leftover chard leaves and mix them in, season with salt, pepper, nutmeg, and cream. We often travel to the Swiss canton of Graubünden, where this delicious dish is native. Finely chopped Salsiz (similar to Landjäger) is usually added to the dough for the filling. As a vegetarian, I’m always happy when there’s a vegetarian version. I wish you the best of luck and wonderful culinary delights with the Capuns.