Capuns

Filling:

Sift flour into a suitable bowl. Add salt, milk and eggs and mix everything together until smooth. Allow to swell for 30 minutes.

Heat the butter in a frying pan. Sauté the onions in it. Add parsley and chives and cook until done. (do not brown). Cool down and then add to the dough. Add the Bündnerfleisch and the Salsizwuerfeli and stir well. Season to taste.

Leaves:

Blanch the leaves briefly in hot water, cool in iced water, then place on a dish rack and dry with household paper.

Capuns:

Spread a heaping teaspoon evenly on each leaf, then roll the leaves up. (rounded)

Cooking:

Bring the cream, soup, a tiny bit of salt and canned pepper to a boil in a wide frying pan (sautoir). Reduce the temperature. Add the formed capuns and cook for 10-15 minutes with the lid closed on a low fire. Heat the butter in a frying pan. Fry the ham strips briefly in it.

Serve.

Divide capuns evenly on plates, pour cooking liquid and garnish with fried strips of raw ham.

Chard: Here the chard is understood as leaf chard, not stem chard!

Time needed : considerable

Cost : little

Our tip : always use fresh chives if possible!

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