Andreas Caminada, Recipe for 4 people

Capuns

Name: Capuns
Ingredients: 350g white flour; 150ml water; 100g low-fat quark; 3 eggs; 1 Salsiz sausage; 1 Landjäger sausage; 2 tablespoons parsley, chopped; 2 tablespoons chives, finely chopped; 2 tablespoons spearmint, finely chopped; Salt, pepper; 40 mangold-wurzel leaves; 500ml bouillon; 1 onion, cut in fine strips; 50g smoked pork belly, cut in strips; 100g butter; chives, finely chopped, to garnish; mountain cheese, coarsely grated, to garnish

Categories
- Andreas Caminada
- Entrée
- Autumn
- Main Course

Ingredients

350g white flour
150ml water
100g low-fat quark
3 eggs
1 Salsiz sausage
1 Landjäger sausage
2 tablespoons parsley, chopped
2 tablespoons chives, finely chopped
2 tablespoons spearmint, finely chopped
Salt, pepper
40 mangold-wurzel leaves
500ml bouillon
1 onion, cut in fine strips
50g smoked pork belly, cut in strips
100g butter
chives, finely chopped, to garnish
mountain cheese, coarsely grated, to garnish

Preparation

Stir flour, eggs, quark and water into a batter, and whisk until frothy. Finely dice Salsiz and Landjäger sausages and add to batter along with the herbs. Mix well and season with a little salt and pepper to taste. Flatten mangold-wurzel leaves. Place 1 teaspoon of batter on each leaf and roll tightly to form the Capuns. Sweat onions and pork and add bouillon. Place Capuns in a pan, cover with hot bouillon and simmer gently for about 10 minutes. Brown butter lightly in a pan. Sprinkle Capuns with mountain cheese and chives and drizzle with a little browned butter.