Capuns

Chur Tourismus presents Capuns as an expression of Bündner cooking, with many possible recipes. This selected recipe wraps a meat-and-herb dough in chard leaves, cooks the parcels in milk and bouillon and finishes them with cheese and crisp Speck cubes.

White flour is put in a bowl with three whole eggs, water, the first milk portion and seasonings, then quickly worked into a smooth dough. Landjäger, Salsiz and the selected Rohschinken are cut into little cubes and added to the dough with the supplied chopped parsley and chives and the Krauseminze.

The chard leaves are washed. A small spoonful of dough is placed in each leaf and wrapped. The separate four decilitres of milk and four decilitres of prepared bouillon are brought to the boil together, the parcels added and quietly simmered for about ten minutes.

The Capuns are carefully lifted out and arranged on a platter. Some of the same cooking liquid is poured over them, then the supplied grated Bergkäse is sprinkled on top.

The separate supplied Speck cubes are roasted in butter until crisp and distributed over the finished Capuns.