Capuns (Graubünden Swiss Chard Parcels)

Instructions

1. Blanch the chard leaves in boiling salted water for 30 seconds, plunge them into ice water, then drain and pat dry. Shave down any thick ribs so the leaves lie flat.
2. Soften the onion in 1 tbsp butter over medium heat for 3 minutes. Let it cool.
3. Whisk the flour, eggs, milk, salt and nutmeg into a thick, sticky batter. Stir in the onion, meat, parsley and chives and rest for 20 minutes.
4. Put about 2 tbsp of batter on each leaf, fold in the sides and roll up into a compact parcel. Pack them seam side down in a buttered baking dish.
5. Heat the oven to 180°C (350°F). Warm the milk and stock until just simmering and pour it over the parcels so it almost covers them.
6. Cover with foil and bake for 30 minutes. Uncover, scatter over the cheese, dot with 2 tbsp butter and bake for 10 to 15 minutes more, until bubbling and golden.
7. Rest for 5 minutes and serve with a crisp green salad.

Tips

• No air-dried beef? Use diced smoked bacon or ham fried until crisp. Large spinach leaves or blanched savoy cabbage leaves can replace the chard.
• For a vegetarian version, leave out the meat, use vegetable stock and add 80 g (3 oz) of finely chopped mushrooms, fried until dry, with extra herbs.