Culinary Workshop

Capuns

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Recipe from Davos Nani

Capuns

Every (homesick) Graubünden resident knows them: the capuns, probably the most classic Graubünden dish. There are as many recipes as there are Graubünden Nanis. :-)


Ingredients for approx. 4 persons:


4 eggs

4 dl milk

400 g flour

3 Landjäger or Salsiz

100 g Grisons mountain cheese, grated

150 g bacon cubes

12 chard leaves

1l bouillon of your choice

1 tsp each salt, pepper and nutmeg


Preparation:

Beat the eggs in a large bowl. Add the salt, nutmeg, some pepper and the milk. Add the flour, stirring constantly, until a viscous spaetzli dough is formed. Beat the dough until it bubbles. Cut the Landjäger into small pieces and mix into the dough. Salsiz can also be used instead of Landjäger. Let the dough rest for about half an hour. Remove the stems from the chard leaves, cut into thumb-sized pieces and set aside.

Form rolls with 1 tablespoon of dough and half a chard leaf. Place the rolls in a large pot. After each layer of rolled leaves, add a few chard stems and sprinkle with a little salt. Bring enough broth to a boil. Pour the boiling stock into the pot with the rolls until it is about 3/4 full. Let it simmer for about 20 minutes, then drain the capuns, pour some of the cooking liquid over them and sprinkle with cheese.


E Guete !

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