Capuns
Recipe of the region RheinWelten
Ingredients for the capuns
for 4 persons
300 g flour
3 eggs
50 ml milk water
1 TL salt
150 g lean bacon
100 g white bread
1 onion
2 tbsp fat or cooking butter
Parsley, chives, rosemary, basil
Swiss chard leaves (The number of leaves needed depends on the quality and size of the leaves.)
50 g grated Parmesan
50 g butter
Capuns
Along the Rhine, you’ll find many local specialties that have been handcrafted for centuries. A traditional specialty from the canton of Graubünden is Capuns. Every family and region has its own version of this dish, resulting in an impressive variety.
Prepare a firm spätzle dough from flour, eggs, milk water, and salt. Finely chop the bacon, bread, and onion, then sauté in fat or cooking butter. Finely chop the herbs (set some aside) and mix them into the dough.
Briefly blanch the Swiss chard leaves. Place a spoonful of dough onto each leaf, roll up, and secure with a toothpick.
Let the rolls simmer in boiling salted water for 20 minutes. Layer in a bowl with cheese and chopped herbs, and pour hot butter over them.
Recipe from Hotel Stern in Chur
Recipe of the region RheinWelten »
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