Swiss chard capuns with dumpling batter and bacon
Chard leaves wrapped around an egg batter with salsiz, bacon and bread, then gently poached in stock.
Active time1 h
Cooking30 min
Total1 h 15 min
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Ingredients
- 1 bunch of chives
- 1 bunch of parsley
- 24 leaf beet leaves
- 1 onion
- 60 g unsalted butter
- 100 g grated Swiss Alpine cheese
- 50 ml whole milk
- 2 eggs
- 75 g raw lean diced pork bacon
- 500 ml ready-made vegetable stock
- 50 ml water
- 200 g white wheat flour
- ½ tsp fine salt
- 75 g crustless white bread
- 1 Graubünden salsiz sausage
Preparation
Wash and dry the parsley and chives. Peel the salsiz and dice it with the bread. Peel and chop the onion. Chop the parsley and chives. Heat 10 g of butter in a frying pan. Add salsiz, bacon, bread and onion and cook over medium heat for 3 min. Take off the heat and stir in parsley and chives.
Use for the recipe: half a bunch of chives (prepare 1 bunch of chives).
Use for the recipe: half a bunch of parsley (prepare 1 bunch of parsley).
half a bunch of chiveshalf a bunch of parsley1 onion60 g unsalted butter75 g raw lean diced pork bacon75 g crustless white bread1 Graubünden salsiz sausage- knife
- chopping board
- nonstick frying pan
- spoon
Mix flour and salt in a bowl. Whisk milk, measured water and eggs, then add to the flour. Beat with a wooden spoon until smooth and bubbling. Fold in all the cooled filling mixture.
50 ml whole milk2 eggs50 ml water200 g white wheat flour½ tsp fine salt- mixing bowl
- whisk
- spoon
Wash the beet leaves and remove thick ribs. Blanch the leaves in a large pot of unsalted simmering water for about 2 min, just until flexible. Cool in cold water, drain and lay on a cloth. Divide all the filling between the leaves to form 24 rolls. Fold in the sides, then roll to enclose the batter.
24 leaf beet leaves- Large pot
- Slotted spoon
- Clean cloth
- Spoon
- knife
Arrange the rolls seam-side down in a wide sauté pan. Add the stock, cover and poach without a rolling boil for about 20 min until the batter is cooked and the filling hot throughout. Do not stack the rolls. Work in batches if needed.
500 ml ready-made vegetable stock- Sauté pan
- Lid
- Slotted spoon
Melt the remaining 50 g of butter until foaming. Lift the capuns out with a slotted spoon and arrange on a warm platter. Scatter with cheese and spoon over the hot butter. Serve immediately.
100 g grated Swiss Alpine cheese- saucepan
- slotted spoon
- plate
- spoon
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration