Recipe - Capuns

FILLING
300 g Flour
1 teaspoon Salt
3 Eggs
1 One half ml Milk and water mixed
1 bn Chives; chopped
1 bn Parsley; chopped
2 tablespoon Rosemary sprigs; chopped
2 tablespoon Basil; chopped
1 small Onion; chopped
50 g Lean bacon; cut in small
cubes
100 g Buendner Salsiz or
Landjaeger, cut in small
cubes
16 Whole Swiss chard leaves
Salted water
1 tablespoon Butter
2 ml Vegetable broth
2 ml Heavy cream
Pepper

Mix the flour and the salt together. Mix the eggs with the milkwater and
add to the flour. Form a smooth dough with the kitchen spoon. Add the
herbs, onions and the meat. Let it rest for One half hrs. Cut out the middle
white part of the Swiss chard and half the leaves. Cook quickly in salted
water. Drain and dry. Spread on a towel. Add the filling with a teaspoon
and form little packages. Saute them in the butter until browned on all
sides. (Add this point the capuns can be refrigerated until the next day to
finish). Put them all into a big pan or two little ones. Pour the broth
and the cream over them and ground some pepper over them. Cook covered for
about 15 min.

NOTES : This can also be served as an appetizer.

Recipe by: Flims Posted to MMRecipes Digest V4 #206 by GWegman on