Capuns

Blanch the chard leaves in boiling water for 1-2 minutes, then rinse with cold water and pat dry. In a bowl, mix flour, eggs, milk, 3g salt, 1g black pepper, and nutmeg to form a smooth dough. Dice the dried meat and finely chop half of the onion, then fold both into the dough.

Lay out the blanched chard leaves. Place a spoonful of the prepared dough onto the stem end of each leaf. Roll them up tightly, folding in the sides to create small, compact bundles.

Melt butter in a large pot over medium heat. Finely chop the remaining half onion and sauté it in the butter until translucent. Add the rolled Capuns to the pot, then pour in the vegetable broth. Season with the remaining 2g salt and 1g black pepper. Bring to a simmer, then cover and cook for 15 minutes, or until the dough is cooked through and the Capuns are tender.

Carefully remove the Capuns from the pot and arrange them on serving plates. Sprinkle generously with grated hard cheese and serve immediately, optionally with some of the cooking broth.