Capuns

Recipe

Ever since people learnt to cook, they have wrapped their food in some kind of green twig. The Indians wrap maize porridge in maize leaves, the Chinese wrap fish, meat and rice in lotus or bamboo leaves and here in Switzerland food is wrapped in cabbage stalks, spinach, lettuce or savoy cabbage - or, as with Capuns, in chard leaves! Capuns is synonymous with Grisons cookery, experimentation and imagination - there is not just one recipe for capuns, but several.

Capuns ‘tatta Albin’

Ingredients for 5 people

• 400 g white flour

• 3 eggs

• 1 dl water

• 1 dl milk

• salt, pepper

• 1 pair of Landjäger

• 1 salsiz (120 g)

• 100 g raw ham

• 10 g parsley, chopped

• 10 g chives, chopped

• 20 g spearmint

• 60 pcs. Swiss chard leaves

• 4 dl stock

• 4 dl milk

• 100 g grated mountain cheese

• 50 g butter / cooking butter

• 100 g diced bacon

Preparation

Place the flour in a bowl. Add the eggs, water, milk and spices. Work everything quickly into a smooth batter and quench. Cut the Landjäger, salsiz and raw ham or bacon into small cubes and add to the batter together with the herbs. Wash the chard leaves. Spoon a small amount of the batter into each leaf and wrap. Bring the milk and stock to the boil, add the capuns and simmer gently for about 10 minutes. Carefully remove the capuns, arrange on a platter, pour over a little of the cooking liquid and sprinkle with cheese. Fry the diced bacon in butter until crispy and spread over the finished capuns at the end.