Capuns — Chard-Wrapped Spätzle Dumplings

Ingredients

• 20 large Swiss chard leaves
• 2 cups all-purpose flour
• 3 eggs
• ½ cup milk
• 4 oz air-dried beef or salami, finely diced
• 3 tbsp chopped mixed herbs (chives, parsley, mint)
• 1 cup whole milk
• 1 cup chicken broth
• 3 oz alpine cheese, grated
• 3 tbsp butter
• Salt, black pepper, and nutmeg

Method

1. Beat the flour, eggs, ½ cup milk, 1 tsp salt, and a grating of nutmeg into a thick, elastic batter — lift the spoon and it should fall in a slow ribbon. Rest 20 minutes.
2. Blanch the chard leaves 20 seconds in boiling salted water, chill in ice water, and lay flat on towels. Trim the thickest part of each stem so the leaf rolls.
3. Fold the diced meat and herbs into the batter. Spoon a heaped tablespoon onto each leaf, fold the sides in, and roll into a fat cigar, seam down.
4. Bring the remaining milk and broth to a bare simmer in a wide pan with the butter. Add the capuns seam-down in one layer and poach, covered, 12–15 minutes, until the dough is set and springy.
5. Scatter the cheese over, cover for 2 minutes to melt, then run the pan under a broiler for 2 minutes if you want a browned top.
6. Spoon the reduced milk broth over each portion. Serve immediately; these do not wait politely.