Capuns

350 g flour

½ tsp salt

100 g low-fat quark

2 eggs

75 ml milk

75 ml water

1 tbsp butter

1 onion

finely chopped

1 clove of garlic

finely chopped

150 g Salsiz

in fine cubes

100 g Grisons air-dried meat

in fine cubes

¾ bunch chives

finely chopped

1 bunch curly parsley

finely chopped

a little pepper

a little ground nutmeg

24 leaves Swiss chard

½ tbsp butter

1 onion onion

finely chopped

50 g bacon cubes

finely chopped

200 ml white wine

200 ml half cream (single cream)

a little salt

a little pepper

a little ground nutmeg

100 g mature mountain cheese

coarsely grated

50 g Grisons air-dried meat sliced

cut into fine strips

¼ bunch chives

finely chopped

Mix flour and salt in a bowl. Whisk together low-fat quark, eggs, milk, and water, then gradually add to the flour, stirring well until a thick, viscous dough forms. Heat the butter in a pan over medium to high heat (level 6-7). Sauté the onion and garlic for approximately 3 minutes until translucent, then add the Salsiz and all remaining ingredients and mix well. Cover the dough and leave to rest for approximately 20 minutes.

Bring a pasta pot of water to the boil over high heat (level P) and add salt. Reduce the heat (level 7). Blanch the chard leaves in batches for approximately 1 minute in the simmering salted water until wilted. Remove with a slotted spoon and immediately transfer to ice-cold water. Drain leaves and pat dry. Spread out the leaves, place 1 tablespoon of dough in the centre of each, fold the long sides over the filling and roll up from the short side. Place the rolls in the prepared dish.

Preheat the cooking space with hot air with steaming to 160 °C. Heat butter in a pan over medium heat (level 6). Sauté onion and bacon cubes for approximately 3 minutes. Add white wine and allow to reduce slightly. Pour in the cream, bring to the boil over medium to high heat (level 7-8), then reduce the heat (level 4-5) and simmer for approximately 5 minutes. Season with salt, pepper and nutmeg. Pour the sauce over the rolls and sprinkle with cheese. Place the dish on a wire shelf in the preheated cooking space, and cook for approximately 30 minutes. Turn off the steam function and bake for a further 10 minutes. Arrange the capuns, sprinkle with the Grisons air-dried strips and chives.

(Pre-)heat cooking space to 160 °C with Hot air + steaming

Preheating completed. Insert cookware.

Hot air + steaming 160 °C for 30 Mins

Turn off the steam function

Hot air 160 °C for 10 Mins