Category: Appetizers

FILLING

300 g Flour

1 tsp Salt

3 Eggs

1 1/2 ml Milk and water mixed

1 bunch Chives, chopped

1 bunch Parsley, chopped

2 tbsp Rosemary sprigs, chopped

2 tbsp 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 tbsp 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 1/2 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.

Sauté 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.