Light Capuns (Graubünden Chard Rolls)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Mix 120 g spelt flour with 1 egg, 80 ml skimmed milk, chopped chives and 50 g diced Bündnerfleisch (Swiss air-dried beef) to make a thick batter.

2. 2

   Briefly blanch 8 chard leaves and refresh in cold water.

3. 3

   Place 1 tbsp of the batter on each leaf and fold up into little rolls.

4. 4

   Poach the rolls in 400 ml simmering vegetable stock for 10 minutes and serve sprinkled with 20 g Sbrinz cheese.

   10:00