Capuns is a traditional Swiss dish from Graubunden canton in Switzerland. As described in the title it is pretty much a meat incorporated in a spatzli batter (type of soft egg noodles found in Switzerland and other parts of Europe) wrapped in Swiss chard leaves and then cooked in butter and gently simmered in cream and stock. Sounds pretty yummy isn’t it ? It is yummy. It’s like eating your noodles with meat wrapped in vegetables and then that crispy bacon gives it a nice contrast in texture. If I need to sound off any complaint at all, it will be working with the chard leaves. Well, it wasn’t difficult. I’m not a very gentle kind to be honest, so, some got torn. Other than that, it is pretty straight forward. Another recipe from A Taste Of Switzerland by Sue Style.
CAPUNS/ SWISS CHARD ROLLS WITH SAUSAGE IN CREAM SAUCE
Ingredients
- 1 ½ cups flour
- Salt and pepper
- 2 eggs
- 3 ½ fl oz milk
- Plenty of chives parsley and basil
- 1 shallot
- 3 ½ oz salsiz or salami
- About 20 chard leaves
- 2 Tbsp butter
- 5 fl oz stock
- 5 fl oz cream
- 2 oz bacon cubed
- Grated parmesan cheese
Instructions
- Mix together to a smooth batter the flour, 1/2 tsp salt, the eggs and milk. Rest the batter for about 30 minutes
- Chop the herbs and shallot finely and add them to the batter. Finely dice the sausage and add also. Blanch the chard in boiling sated water until limp. Drain and lay them on a tea-towel
- Divide the sausage mixture between the leaves and roll up carefully. Toss the packages in hot butter in a large frying pan, turning several times. Pour over the stock and cream, season to taste, cover and simmer gently for about 15 minutes
- Toss the bacon cubes in a heavy pan until golden brown. Lift out, sprinkle them over the capuns and serve with grated cheese
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One of the most popular national dishes of Switzerland is cervelat. Other national dishes include cervelat, fondue, rösti.