Capuns
Capuns are a traditional Graubünden specialty, consisting of chard leaves wrapped around a filling of Spätzli dough, often enriched with speck and cheese. They are typically simmered in a light broth or water.
🧂 Ingredients
- 16-20 large Swiss chard leaves(blanched and tough stems removed)
- 200 g All-purpose flour
- 2 large Eggs
- 150 ml Milk
- 1 tsp Salt
- 0.25 tsp Nutmeg(freshly grated)
- 50 g Gruyère cheese(grated)
- 50 g Speck(finely diced)
- 20 g Butter(for sautéing speck)
- 1 liter Vegetable broth or water(for simmering)
👨🍳 Instructions
- 1
Prepare the Spätzli dough: Whisk together flour, eggs, milk, salt, and nutmeg until smooth. Stir in grated Gruyère and diced speck.
- 2
Sauté the diced speck in butter until lightly browned. Drain excess fat.
- 3
Blanch the chard leaves in boiling water for about 1 minute until pliable. Immediately plunge into ice water, then pat dry. Trim any tough parts of the stem.
- 4
Lay a chard leaf flat. Place a tablespoon of Spätzli dough near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end.
- 5
Repeat with remaining chard leaves and dough. Secure with kitchen twine if needed.
- 6
In a large pot, bring the broth or water to a simmer. Gently place the Capuns into the liquid.
- 7
Simmer gently for about 20 minutes, or until the Spätzli dough is cooked through. Turn occasionally.
- 8
Remove Capuns from the liquid, discard twine, and serve hot, optionally with a drizzle of melted butter or a light sauce.
💡 Pro Tips
- ✓Ensure chard leaves are completely dry after blanching to prevent the dough from becoming too wet.
- ✓Don't overcrowd the pot when simmering.
- ✓For a richer flavor, you can add a bay leaf or a sprig of thyme to the simmering liquid.
🔄 Variations
- Add finely chopped onions or garlic to the Spätzli dough.
- Use different types of cheese, such as Emmental or Appenzeller.
- Serve with a mushroom cream sauce.