Capuns

*6 servings as entrée or 3 servings as main course.

Combine eggs, flour, milk, nutmeg and a small pinch of salt in a large enough bowl and stir to make spaetzle batter. Place a large frying pan over medium heat. Dice ham and sausage very finely. Melt 10 g clarified butter in the frying pan and gently sauté ham and sausage cubes in it. Mix stuffing contents together Finely dice onion and leek and add to frying pan. Finally, chop half of the parsley needles, rosemary, basil and half of the chives and add to the frying pan. Add the contents of the pan to the dough form and stir thoroughly. Rub out the frying pan with kitchen paper, there should be no leftovers, because they would burn later.

Fill the chard leaves Cut the chard leaves from the stems, use them elsewhere. If the leaf vein is very thick, use a small sharp kitchen knife to cut a tiny bit flatter, but don’t cut it out.

On each chard leaf, shape about 1 tbsp of the dough mixture, roll up a tiny bit, wrap the sides and finish rolling up. Doing this so that the end where the leaf was cut from the stem remains on the outside. Place on seam until all leaves are filled.

Repeatedly heat the frying pan, the remaining clarified butter pure form and the chard rolls with the seam to

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