甜菜卷(capuns)
简介
菠菜甜菜叶充满着生命力
居民们说甜菜卷(capuns)不是一道菜，而是一种哲学。但他们的共识只有这一点，因为每一家都有自己的食谱秘方，在叶子里包上香肠或者风干肉，加上面包、脆薄荷或辣椒薄荷，再包上奶油或者乳酪。我们建议您一定要尝尝。
| Filling |
|
|---|---|
| 250 g plain flour |
|
| 2 pinches salt |
|
| 3 fresh eggs |
beat together in a bowl, cover and leave to stand at room temperature for approx. 30 minutes
|
| 0,5 table spoon butter |
melt in a pan
|
| 1 onion |
finely chopped, sweat slowly
|
| 1 bunch parsley |
finely chopped
|
| 1 bunch chives |
finely chopped soften, mix into the thick batter
|
| 150 g salsiz |
diced
|
| 75 g air-dried beef |
diced add, mix
|
| Chard leaves |
|
| water |
simmering
|
| 24 large chard leaves* |
blanch in batches for approx. 1 minute. Remove, place in cold water for a few seconds, remove, drain, lay on a cloth and pat dry
|
| Shape: |
put 1-2 tablespoonfuls of the filling on each leaf, fold sides to centre and roll up.
|
| 250 ml meat stock |
|
| 150 ml double cream |
bring to the boil in a wide pan, reduce heat. Add 12 capuns, cover and simmer for approx. 8 minutes. Remove and keep warm. Repeat for the second batch
|
| 1 tablespoon butter |
melt in a frying pan
|
| 75 g raw ham |
cut into strips fry slowly until crisp
|
42 g fat, 39 g protein, 51 g carbohydrate