🇨🇭 Switzerland recipe
Capuns
This unique Graubuenden specialty wraps a herbed spaetzle-like batter in fresh chard or lettuce leaves, which are then simmered gently in a mixture of milk and bouillon before being gratineed with mountain cheese. The result is a dish of layered textures and flavors: the soft, savory dumpling inside, the tender green wrapper, the creamy braising liquid, and the bubbling, browned cheese on top. Capuns are true Alpine soul food, rarely found outside the canton.
Prep30 mins
Cook45 mins
Serves4
Difficultyhard
Ingredients
- For the filling: 250g plain flour, 100ml whole milk, 3 large eggs, 80g Buendnerfleisch (air-dried beef) or speck, finely diced, 50g fresh herbs (parsley, chives, and mint), finely chopped, 1 teaspoon salt, pinch of freshly grated nutmeg
- 16 to 20 large Swiss chard leaves, thick stems removed
- 500ml whole milk
- 500ml beef or vegetable bouillon
- 150g Gruyere or Bergkaese (mountain cheese), grated
- 100ml heavy cream
- 30g unsalted butter
- Salt and freshly ground black pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 380
- Protein
- 18 g
- Carbs
- 28 g
- Fat
- 20 g
