Capuns
Intro
Spinach beet leaves with an inner life
Capuns is not a dish, but a philosophy. Such is the claim of the inhabitants of Surselva, where the spinach beet wraps come from. But this is where unanimity stops. Each family has its own recipe, fills the leaves with sausage or dried meat, with or without bread, with crisped mint or pepper mint, and serves the wraps with cheese or with cream. We recommend that you try…
Recipe
Preparation time: approx. 1:15 hours
Stand time: approx. 30 minutes
Makes 24 parcels
Preheat oven to 60°C, put serving dish and plates to warm.
* Leaf beet (chard) or spinach beet (perpetual spinach) is the best choice for this dish. Alternatively, use Swiss chard, after removing the stalks.
To serve: place capuns and sauce on plates, garnish with ham.
Per person: 42 g fat, 39 g protein, 51 g carbohydrate, 3099 kj (741 kcal)
| Filling |
|
|---|---|
| 250 g plain flour |
|
| 2 pinches salt |
|
| 3 fresh eggs |
beat together in a bowl, cover and leave to stand at room temperature for approx. 30 minutes
|
| 0,5 table spoon butter |
melt in a pan
|
| 1 onion |
finely chopped, sweat slowly
|
| 1 bunch parsley |
finely chopped
|
| 1 bunch chives |
finely chopped soften, mix into the thick batter
|
| 150 g salsiz |
diced
|
| 75 g air-dried beef |
diced add, mix
|
| Chard leaves |
|
| water |
simmering
|
| 24 large chard leaves* |
blanch in batches for approx. 1 minute. Remove, place in cold water for a few seconds, remove, drain, lay on a cloth and pat dry
|
| Shape: |
put 1-2 tablespoonfuls of the filling on each leaf, fold sides to centre and roll up.
|
| 250 ml meat stock |
|
| 150 ml double cream |
bring to the boil in a wide pan, reduce heat. Add 12 capuns, cover and simmer for approx. 8 minutes. Remove and keep warm. Repeat for the second batch
|
| 1 tablespoon butter |
melt in a frying pan
|
| 75 g raw ham |
cut into strips fry slowly until crisp
|
42 g fat, 39 g protein, 51 g carbohydrate