Capuns

Monday, August 22, 2016

Have you heard of the Graubünden speciality capuns? Spätzle dough wrapped up in a tasty package with chard leaves? Here in Graubünden, we love this dish. Today, Christian Hennig, chef at Tegia Larnags, exclusively reveals his recipe for capuns.

In this video, Christian demonstrates step by step how you can make your own capuns at home.

Capuns recipe for 4 people

  • Recipe (serves four)
  • 250 g flour
  • 6 g salt
  • 1 tsp pepper
  • ½ bag peppermint tea
  • Nutmeg
  • 250 g quark
  • 4 eggs
  • 20 g parsley
  • 100 g Bündnerfleisch (air-dried beef)
  • At least 28 chard leaves
  • 0.5 dl beef stock
  • 100 ml cream
  • 100 ml milk
  • 150 g bacon
  • 80 g onion
  • 20 g mountain cheese
  1. Place the flour into a bowl. Add the salt, pepper, peppermint tea and nutmeg, and mix together. Add the quark and eggs, and work into a smooth dough.
  2. Slice the Bündnerfleisch into small pieces and add to the dough along with the parsley.
  3. Quickly blanch the chard leaves in boiling water, then quench in iced water.
  4. Spread out the chard leaves and trim the stalks off. Place a small spoonful of the dough on each leaf and roll up tightly.
  5. Bring the beef stock to the boil and place the capuns in it. Add the milk and cream, and gently allow to simmer.
  6. As the capuns cook, finely slice, then sauté the bacon and onions.
  7. Arrange the capuns on a plate, top with bacon, onion and cheese, and lightly brown under a grill.

Do you prefer to have someone cook for you rather than slaving over a hot stove yourself? Then it’s high time you paid a visit to Tegia Larnags. The restaurant is just a 15 minutes’ walk from the signinahotel, and is also a participating partner in our Dine Around offer.

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