Capuns is an hearty dish that has its roots, in the Grisons region. It comprises bundles crafted from spaetzle dough filled with a mix of herbs and diced Landjäger, salsiz or the renowned Bündnerfleisch. These bundles are usually enveloped in leaves in lettuce leaves.
The process of preparing capuns is an art form. The dough is meticulously blended with the ingredients before being wrapped in the leaves. Subsequently the capuns are simmered in a mixture of milk and water resulting in a tender and succulent texture. Some variations suggest sprinkling mountain cheese on post cooking for a crust.
Traditionally this dish is accompanied by a sauce concocted from milk and bouillon with a 1;1 ratio of milk to water. The interplay between the capuns and the velvety sauce yields a delightful flavor profile.
The utilization of leaves—affectionately referred to as “capuns leaves”—imparts a flair to this dish rendering it a specialty hailing from the Swiss Alpine terrain. Crafting and relishing capuns pays homage to both the tapestry and longstanding cooking customs of Graubünden canton. This robust dish offers a feast. Serves, as an exquisite ambassador of Swiss Alpine gastronomy.
Other well-known Grisons specialties include Pizokel, Maluns, Engadine nut cake, Graubünden pear bread and Graubünden air-dried beef.
Video Capuns | theclub.ch | Recipe #50
Bündner Capuns with special guest former Federal Councillor “Hans-Rudolf Merz”
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Video Andreas Caminada prepares classic capuns with Swiss chard. | GaultMillau Switzerland
TV presenter Rainer Maria Salzgeber cooks alongside Andreas Caminada
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