Filled Swiss Chard Wraps

Ingredients

• 250 g flour
• 50 ml milk
• 50 g quark
• 2 Eggs
• 0.5 handful parsley
• 0.5 handful chives
• 3 stems thyme
• 1 onion
• 1 tsp butter
• 150 g Swiss beef salami (Salsiz)
• 100 g Landjäger sausage
• 80 g smoked beef ham
• pepper from grinder
• 16 large Swiss chard leaves
• Salt
• 250 ml vegetable broth
• 250 ml milk
• nutmeg fresh grated
• 2 tbsp white wine

Instructions

1. 1.

   For the filling, whisk flour with milk, well-drained quark, eggs and 50 ml water into a spaetzle dough. Let it rest for about 30 minutes.

2. 2.

   Wash herbs, shake dry and finely chop. Peel and dice onion. Heat butter in a pan and sauté onion until translucent. Add half of thyme, parsley, and chives. Remove from heat, let cool slightly, then stir into the dough. Dice salami, Landjäger sausage, and ham and fold them in as well. Season with pepper. Blanch chard leaves in boiling salted water briefly, then shock in ice water, pat dry on a kitchen towel. Spoon 1–2 tbsp of filling onto each leaf, roll up, tuck sides inward, and secure with a toothpick.

3. 3.

   Bring broth, milk, and remaining thyme to a boil. Place half the wraps into the liquid and simmer just below boiling for 10–15 minutes. Keep warm while cooking the rest. Season sauce with salt, pepper, nutmeg, and a splash of wine. Serve wraps with some sauce on top and boiled potatoes.