Summary

Ingredients

• 250 g flour
• 15 leaves Swiss chard
• 3 egg (s)
• 2 dl milk
• 1 teaspoon salt
• 1 sausage, dry sausage like Landjäger
• 60 g meat (Bündnerfleisch)
• 60 g ham, raw
• 1 tablespoon parsley
• Pepper, freshly ground
• 25 g butter
• 1 onion (s)
• 0.5 dl ½ broth
• 30 g mountain cheese, rated
• 60 g butter
• 50 g bacon, diced

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Instructions

1. Mix the eggs, add 1 dl milk and work with the flour to form a dough. Cut the meat into cubes, steam the finely chopped onion in butter and add to the dough with the chopped parsley. Season with salt and pepper to taste.
2. Blanch the chard leaves in plenty of water, drain them and cut away the leaf veins. Cover the leaves with filling and roll up.
3. Steam the capuns in a little butter in a flat pan, add milk and bouillon, simmer on a low fire for 15 minutes, then drain and arrange on a warm plate.
4. Fry the diced bacon in a little butter and pour over the capuns, sprinkle with the grated cheese.