Capuns (Swiss chard rolls)

1. Whisk the eggs, stir with the flour and milk into a dough. “Beat” the dough with a ladle until it bubbles, season with salt and pepper, let rest for approx. 30 minutes.

2. Clean the chard leaves, shorten the stems to approx. 3 cm, and place in the sieve insert. Pour 250 ml water into the large pot, place sieve insert on top and close the EasyQuick with the sealing ring 24 cm. Place the pot on the Navigenio and heat on level 6 up to the steam window, switch to level 2 and cook for approx. 3 minutes. Remove the EasyQuick, immediately run the leaves under cold water, spread out on tea towels and dap dry.

3. Finely chop the parsley, finely cut the chives. Very finely dice the Bündnerfleisch/Viande des Grisons and Salsiz sausage. Peel and finely cut the onion. Place onion into the small pot.

4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, lightly roast the onion, add the diced meat and roast, let cool a little.

5. Mix everything along with the herbs into the dough.

6. Put some filling on each of the chard leaves, fold the sides and roll up, close with the help of the stem.

7. Place the capuns in the greased sieve insert. Clean the large pot, pour 250 ml of water into it, cover with the sieve insert and close with the EasyQuick. Heat the pot on level 6 up to the steam window, switch to level 2 and cook for approx. 10 minutes in the steam area.

8. Remove the EasyQuick, remove the sieve insert, and keep the capuns warm. Add the cream and the rest of the broth to the pot, stir the cornstarch together with a little water and use it to thicken the sauce, season to taste. Place the capuns in the hot sauce and sprinkle with cheese.

9. Place the Navigenio overhead, switch to the high level, gratinate for approx. 5 minutes. Sprinkle with the rest of the herbs and serve.