Cut the stalks off the cavolo nero or silverbeet leaves and blanch the leaves in salted water. Dry on paper towel. Sauté the onion in the butter until soft, then add the sausage and cook for about 5 minutes.
Combine the flour, eggs, milk, ricotta if using, Parmigiano and parsley in a bowl to form a batter. Add the onion and sausage and a grinding of pepper.
Place 1 tablespoon of filling on each blanched leaf and roll the leaves up tightly, making sure they completely cover the stuffing.
Put the cream and stock in a large frying pan and bring to a simmer. Arrange the capuns in the pan so they fit snugly side by side. Cover with a lid and cook gently for about 20 minutes. Alternatively, place the sauce and capuns in an ovenproof dish, cover with foil, and bake in a 180°C (350°F) oven for 20 minutes.
Serve the capuns in soup bowls with some of the sauce spooned over the top and sprinkled with Parmigiano. As a variation, cook some strips of prosciutto in a little butter until crisp and use this as an extra garnish.
20 medium cavolo nero or silverbeet leaves
1 Spanish onion, finely chopped
25 g (1 oz) unsalted butter
150 g (5 oz) organic pork sausage (or any sausage you prefer – lamb, chicken, beef), cut into small pieces
200 g (7 oz) unbleached plain (all-purpose) flour
2 large organic eggs
70 ml (2½ fl oz) milk
150 g (5 oz) ricotta (this is optional, but the capuns are lighter with it)
40 g (1½ oz) freshly grated Parmigiano
½ bunch Italian flat-leaf parsley, finely chopped
freshly ground black pepper
150 ml (5 fl oz) cream
100 ml (3½ fl oz) good chicken or vegetable stock
freshly grated Parmigiano
4–5 slices prosciutto (optional)
|Recipe of: Typical dishes
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