Kapunsi

Make a thick dough: mix wheat flour, eggs, 150 ml milk, 150 ml water and half the salt; the dough should be sticky and hold its shape.

Cut the bacon, bread and onion into small cubes. Heat clarified butter and sauté the bacon with the bread and onion until lightly golden, then let cool.

Finely chop the parsley and green onion. Mix them together with the sautéed mixture into the dough, and season with black pepper.

Bring 1.5 L of water to a boil with the remaining salt. Dip the chard leaves into the boiling water for a few seconds to soften them, then cool in cold water and pat dry.

Place about a tablespoon of filling on each chard leaf, fold the edges in and roll up into a tight roll.

Carefully lower the kapunsi into boiling salted water and simmer gently for 20 minutes, without letting it boil hard.

Remove the kapunsi with a slotted spoon and arrange in layers, sprinkling with grated hard cheese and chopped parsley between layers. Drizzle with hot melted butter and serve immediately.