Capuns – Graubünden specialty

Customs Graubünden

Capuns is a traditional and hearty dish that originated in the Grisons. It consists of parcels made from spaetzle dough and a delicious filling of herbs and chopped Landjäger, salsiz or the famous Bündnerfleisch. These parcels are typically wrapped in chard leaves, sometimes also in lettuce leaves.

The preparation of capuns is a true craft. The dough is carefully mixed with the aromatic ingredients and then wrapped in the leaves. The capuns are then cooked in a bath of milk and water, which gives them a tender and juicy texture. Some recipes call for the capuns to be topped with mountain cheese after cooking to give them a delicious crust.

The dish is traditionally served with a sauce made from milk and bouillon, whereby the milk is often mixed with water in a 1:1 ratio. The combination of the juicy capuns and the creamy sauce results in a truly delicious taste experience.

The use of chard leaves, popularly known as “capuns leaves”, gives this dish a unique touch and makes it a specialty from the Swiss Alpine region. The preparation and enjoyment of capuns is a tribute to the culinary diversity and time-honored cooking traditions of the canton of Graubünden. This hearty dish is a feast for the senses and a wonderful representative of Swiss Alpine cuisine.

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”

Capuns | theclub.ch | Rezept #50

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Video Andreas Caminada prepares classic capuns with Swiss chard. | GaultMillau Switzerland

TV presenter Rainer Maria Salzgeber cooks alongside Andreas Caminada

Andreas Caminada bereitet klassische Capuns mit Mangold zu. | GaultMillau Schweiz

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