Capuns — Print Recipe — The Culinary Codex

Graubünden dumplings of seasoned spaetzle batter wrapped in chard leaves, simmered in milk broth and gratinéed with alpine cheese.

Ingredients

200g all-purpose flour
3 eggs
100ml milk
50g dried beef (Bündnerfleisch), finely diced
2 tbsp fresh herbs (chives, parsley)
Salt, pepper, nutmeg
12-16 large chard leaves, stems removed
500ml milk for poaching
200ml cream
100g Gruyère, grated
30g butter

Instructions

1 Make batter: whisk flour, eggs, and 100ml milk until smooth. Stir in diced dried beef, herbs, salt, pepper, and nutmeg.
2 Blanch chard leaves briefly in boiling water, then lay flat on towels.
3 Place a spoonful of batter on each leaf. Roll up, tucking in sides.
4 Arrange capuns in a buttered baking dish.
5 Heat 500ml milk and cream together, pour over the capuns.
6 Sprinkle with grated Gruyère and dot with butter.
7 Bake at 200°C (400°F) for 25-30 min until golden and bubbly.

Did You Know?

The word capuns comes from the Romansh language spoken in Graubünden, and the dish is considered one of the most authentic expressions of Romansh culinary heritage.