Recipe Instructions:
Ingredients:
• 10-12 large Swiss chard leaves
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• Salt and pepper to taste
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• Salt and pepper to taste
Instructions:
o Blanch Swiss chard leaves in boiling water for about 1 minute. Transfer immediately to ice water to stop the cooking process. Pat dry with paper towels and set aside.
o In a mixing bowl, whisk together flour, milk, egg, salt, and pepper until smooth and thick batter forms.
o Lay out a Swiss chard leaf flat on a work surface. Spoon a portion of the batter onto the leaf and spread it out slightly along the leaf. Roll up the leaf, tucking in the sides to form a parcel. Repeat with the remaining leaves and batter.
o In a large pot, bring salted water to a gentle boil. Carefully add the capuns and simmer gently for about 10-12 minutes, or until they float to the surface and are cooked through. Remove capuns with a slotted spoon and set aside.
o In a saucepan, melt butter over medium heat. Add heavy cream and chicken or vegetable broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
o Arrange cooked capuns on a serving dish and pour creamy sauce over them.
o Serve hot as a comforting and flavorful Swiss dish.
