Graubünden Capuns `La Nonna`
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour (white flour or oriinal spelled)
- 60 g milk
- 3 egg (s)
- 100 g meat, air-dried (Bündnerfleisch or dried deer meat)
- 50 g salami (salsiz)
- possibly pepper
- 1 leaf sage, finely chopped
- Chives, roughly chopped
- some bacon, cut into strips, possibly
- bouillon
- 200 ml sour cream
- Parmesan, freshly grated
- 8 large chard leaves, in one piece
Print Recipe
Pin Recipe Instructions
- For the filling, cut the Bündnerfleisch and the salsiz very finely. Mix all ingredients together well (without single cream, Swiss chard, parmesan, bacon and bouillon) to make a spaetzle dough. Then let it rest in the refrigerator for an hour.
- Wash the chard leaves, then blanch. Take out of the water, spread out and pat dry. Pour the filling compound from the refrigerator directly into the leaves. The sheets are now folded like a wrap (closed on all sides).
- Put the vegetable stock in a pan. Add the capuns and simmer until the rolls are done. Add the single cream, simmer for 5 minutes. Serve with parmesan, cover and remove the pan from the fire. Serve after 2 minutes and garnish with fresh herbs and the strips of bacon.
- Tip: The leftover dough is ideal for spaetzle.
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