Recipe Main courses
Capuns
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.
