Recipe: Capuns (Traditional Grisons Dish)

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Hey Folks!

As I told you before, I recently made Capuns, a very traditional, delicious dish from the canton Grisons in Switzerland. It’s famous in the western western part of the canton, but you’ll hardly find any restaurant that hasn’t Capuns on its menue. I’m always having it at least once during my winter holidays (usually I spend them in Bivio, and there are two restaurants where I eat Capuns: Hotel / Restaurant Guidon and Hotel / Restaurant Solaria. So if you ever make it to Bivio, you know what you’ve got to do… 😀

You’ll need…
(serves 5)

  • 400g white flour
  • 3 eggs
  • 1dl water
  • 5dl milk
  • salt and pepper
  • 1 pair of Landjäger *
  • 1 Salsiz (approx. 120g) *
  • 100g dry-cured ham
  • 10g parsley, chopped
  • 10g chives, chopped
  • 10g brook mint, chopped
  • 60 chard leafs
  • 4dl vegetable stock
  • 50g butter
  • 100g diced bacon
  • some grated cheese, preferably Grisons mountain cheese

* both special, traditional Grisons sausages, similar to Salami

Image Bündner Capuns

Put the flour into a large bowl, add the eggs, water, 1dl milk, salt and pepper, and knead until the dough gets smooth. Dice the Landjäger, Salsiz and dry-cured ham and add them together with the chopped herbs to the dough and knead again. Wash the chard leafs, dry them and put a small spoon full of dough into each leaf, and wrap the leaf tightly around the filling, so that they look like dumplings.

Boil up together the last 4dl of milk and the vegetable stock, add the dumplings and cook them gently on low heat for about 10 minutes. Roast the bacon dices in a pan with some butter. Carefully take the dumplings out of the pot, serve them on a soup plate, cover them with some of the cooking liquid and coat them with the bacon dices and a bit of grated cheese.

(Or “An Guata”, as people from Grison say)

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