Sift the flours together and make a well in the middle. Add the eggs, oil and 150ml water. Stir, gradually drawing in the flour and adding more water until you have a batter of thick dropping consistency. Beat hard to get rid of any lumps. Dice the ham and speck and beat into the flour mixture with the herbs and some pepper. The ham and bacon should provide enough salt. Cut out the thick stems from the chard (or snip off the stems of spinach), then drop into a pan of boiling water. Bring back to the boil and drain. Dry the blanched leaves on kitchen paper. If the leaves are large, cut them into quarters, snipping out the central rib. Smaller leaves may be better cut into three or halved. The ideal size for each piece of leaf is about 10cm wide at the base and about 10cm long, probably tapering to a point, but of course few of the leaves are going to be snippable into the ideal. Bear in mind that it doesnt matter if three is the odd tear here or there, or if each little parcel of leaf and filling is not perfectly identical. Place a generous teaspoon of the batter on the widest end of each piece of leaf and flip over the sides, then roll up to form a little parcel about the size of a cork. Dont worry if a spot of filling threatens to ooze out here or there - it will set as it cooks. To cook, pour a 4cm depth of stock into a wide pan. Bring to the boil and add enough of the leaf parcels to fill the pan in a single payer. Poach for 10-15 minutes, until firm and cooked through (bite into one to check). Lift out with a slotted spoon and arrange in a warm dish. Cover and keep warm while you cook the remaining capuns. To serve, add the milk or cream to the stock, then boil down until reduced to about 300ml of milky gravy, season and pour over the capuns. Alternatively dot the capuns generously with the butter, scatter over the freshly grated parmesan and Gruyere, and bake in the oven, preheated to 200C/400F/gas 6 for 15 minutes, until lightly browned and sizzling hot.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 74 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 264.4mg||81 %|
|Sodium 89.4mg||3 %|
|Potassium 132.5mg||3 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 25.9g|
|Protein 11.5g||16 %|
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Calories per serving: 230
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