|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|
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|
* Leaf beet (chard) or spinach beet (perpetual spinach) is the best choice for this dish. Alternatively, use Swiss chard, after removing the stalks.
To serve: place capuns and sauce on plates, garnish with ham.
Par person: 42 g fat, 39 g protein, 51 g carbohydrate, 3099 kj (741 kcal)