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Recipe Culinary speciality

Capuns

Zwei in Mangoldblätter gewickelte Capuns mit geschmolzenem Käse auf einem Teller mit hellem Rand
Capuns are synonymous with the art of Grisons cooking, experimentation and imagination. Our recipe is from the book "Capuns - Die tollen Rollen" by Charly Bieler.

Ingredients

  • 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
  • chard leaves (The number of chard leaves required depends on the quality and size of the leaves.)
  • 50 g grated parmesan
  • 50 g butter

Preparation

  • 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 (reserve 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.
Grisons specialities Maluns, Capuns and Pizzoccheri from the Puschlav on a rustic wooden board

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