| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Travels, A, La, Carte |
8 |
servings |
INGREDIENTS
| 275 |
g |
Plain flour |
| 100 |
g |
Rye flour or buckwheat flour |
| 2 |
|
Eggs; lightly beaten |
| 1 |
tb |
Sunflower oil |
| 100 |
g |
Air-dried ham; thickly sliced |
| 100 |
g |
Smoked speck or smoked streaky bacon; thickly sliced |
| 1 1/2 |
tb |
Fresh parsley; chopped |
| 1/2 |
tb |
Celery leaves; chopped |
| 1/2 |
tb |
Fresh mint; chopped |
|
|
Pepper |
| 1 1/4 |
kg |
Chard or spinach leaves; about |
| 2 |
pt |
Ham or beef stock |
| 300 |
ml |
Creamy milk or single cream or 75g butter; 40g freshly grated |
|
|
Parmesan cheese and 75g grated Gruyere |
|
|
; cheese |
INSTRUCTIONS
Sift the flours together and make a well in the middle. Add the eggs,
oil and 150ml water. Stir, gradually drawing in the flour and adding
more water until you have a batter of thick dropping consistency.
Beat hard to get rid of any lumps.
Dice the ham and speck and beat into the flour mixture with the herbs
and some pepper. The ham and bacon should provide enough salt. Cut
out the thick stems from the chard (or snip off the stems of
spinach), then drop into a pan of boiling water. Bring back to the
boil and drain. Dry the blanched leaves on kitchen paper.
If the leaves are large, cut them into quarters, snipping out the
central rib. Smaller leaves may be better cut into three or halved.
The ideal size for each piece of leaf is about 10cm wide at the base
and about 10cm long, probably tapering to a point, but of course few
of the leaves are going to be snippable into the ideal. Bear in mind
that it doesn't matter if three is the odd tear here or there, or if
each little parcel of leaf and filling is not perfectly identical.
Place a generous teaspoon of the batter on the widest end of each
piece of leaf and flip over the sides, then roll up to form a little
parcel about the size of a cork. Don't worry if a spot of filling
threatens to ooze out here or there - it will set as it cooks.
To cook, pour a 4cm depth of stock into a wide pan. Bring to the boil
and add enough of the leaf parcels to fill the pan in a single payer.
Poach for 10-15 minutes, until firm and cooked through (bite into one
to check). Lift out with a slotted spoon and arrange in a warm dish.
Cover and keep warm while you cook the remaining capuns.
To serve, add the milk or cream to the stock, then boil down until
reduced to about 300ml of milky gravy, season and pour over the
capuns. Alternatively dot the capuns generously with the butter,
scatter over the freshly grated parmesan and Gruyere, and bake in the
oven, preheated to 200C/400F/gas 6 for 15 minutes, until lightly
browned and sizzling hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”