Recipe
Capuns
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Ingredients for the capuns
for 4 persons
- 300 g flour
- 3 eggs
- 50 ml milk water
- 1 tsp salt
- 150 g bacon, lean
- 100 g white bread
- 1 onion
- 2 tbsp fat or clarified butter
- Parsley, chives, rosemary, basil
- Swiss chard leaves (The number of Swiss chard leaves required depends on the quality and size of the leaves)
- 50 g grated Parmesan cheese
- 50 g butter
Preparation of the capuns
Along the Rhine you will find many local specialities that have been made by hand for centuries. Capuns are a traditional speciality in Graubünden. Every family and region has its own version of this dish, resulting in an impressive variety.
Prepare a firm dough from flour, eggs, milk water and salt. Finely chop the bacon, bread and onions and steam in fat or frying butter. Finely chop the herbs (reserving some of them) and mix into the batter.
Briefly blanch the chard leaves. Place a spoonful of dough in each leaf and roll up, securing with a skewer (e.g. toothpick).
Leave the wraps to stand in boiling salted water for 20 minutes. Place in layers in a bowl with cheese and chopped herbs and pour hot butter over them.
