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Vouchers Our capuns recipe to cook at home
Capuns are a Grisons culinary classic and one of the region's best-known recipes.Here's how to make the flavor crescendo of chard, Bündnerfleisch and herbs.
Ingredients
- 300 g flour
- 3 eggs
- 1 pinch of salt
- 200 ml milk and water mixture
- 150 g cured ham or bacon
- 1 Salsiz (Swiss cured sausage)
- 1 Landjäger (smoked sausage)
- 1 onion
- Parsley
- Chives
- Basil
- Spearmint
- 40 Swiss chard leaves
- 2 litres salted water
- 50 g grated Alpine cheese
- Butter
Preparation
- Make a spätzli batter using the flour, eggs, salt, and milk and water mixture.
- Finely dice the ham, Salsiz and Landjäger.
- Finely chop the onion and herbs.
- Stir everything into the batter.
- Briefly blanch the Swiss chard leaves without cooking them through.
- Place a tablespoon of batter on each leaf, roll it up and secure with a toothpick.
- Add to boiling salted water, reduce the heat and gently simmer for 15 to 20 minutes.
- Layer the capuns in a serving dish with grated cheese and pour hot melted butter over the top.
- Enjoy your capuns!