Capuns

Make a very thick spaetzle dough with flour, eggs (beaten), water and salt and let stand for 1/2 hour. Cut bacon and ham into fine cubes and Landjäger into small pieces, add finely chopped parsley and mint leaves. Form one tablespoon of dough in each chard leaf, fold in, place tightly in

Add milk and beef broth and simmer on low heat for 15 minutes. Drain and place in layers with the cheese on a warmed plate. Brown the butter and pour over the top.

Capuns for those in a hurry: blanch the chard leaves for 3 min, chop and add to the dough form. Cook the dough in teaspoon-sized pieces in boiling hot salted water. Lift out with a slotted spoon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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