Capuns is a traditional food from the canton of Graubünden in Switzerland, there is no single recipe for Capuns, but a countless number of them and each family has its own recipe, the bundle of food is wrapped in Swiss Chard before cooking and sprinkled with grated Swiss cheese before serving.
300 g Flour
1 ts Salt
1 1/2 ml Milk and water mixed
1 bunch Chives, chopped
1 bunch Parsley, chopped
2 tblsp Rosemary sprigs; chopped
2 tblsp Basil; chopped
1 small Onion; chopped
50 g Lean bacon or cooked ham; cut in small cubes
100 g Buendner Salsiz orLandjaeger , cut in small cubes
16 Whole Swiss chard leaves
1 tb Butter
2 ml Vegetable stock
2 ml Double cream
Mix the flour and the salt together. Mix the eggs with the milk water and add to the flour . Form a smooth dough with a wooden spoon. Add the herbs , onions and the meat. Let it rest for half an hour. Cut out the middle stem of the Swiss chard and half the leaves. Cook quickly in salted water. Drain and dry. Spread on a towel. Add the filling with a teaspoon and form little packages. Saute them in the butter until browned on all sides. ( Add this point the Capuns can be refrigerated until the next day). Put them all into a large pan or serving dish. Pour the broth and the cream over them and sprinkle with ground black pepper. Cook covered for about 15 min. You can sprinkle grated cheese over the top and brown under the grill.
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