Capuns
Delight in the comforting flavors of traditional Swiss cuisine with this Capuns recipe, a beloved dish from the Grisons region. Tender Swiss chard leaves are lovingly wrapped around a rich, savory batter infused with dried Grisons meat, creamy milk, and a touch of nutmeg for warmth. Gently simmered in a savory broth and finished with heavy cream and a generous sprinkle of melted, golden Gruyère cheese, these hearty, flavorful parcels are a celebration of Alpine heritage. Perfect for cozy dinners, this recipe combines old-world charm with modern simplicity, making it a must-try for fans of Swiss comfort food. Serve hot and let the creamy, cheesy sauce bring the dish together in every mouthful!
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Recipe Information
Ingredients
- 16 leaves Swiss chard leaves
- 250 grams All-purpose flour
- 2 large Eggs
- 200 ml Milk
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 teaspoon Nutmeg
- 100 grams Dried Grisons meat or air-dried beef
- 1 medium Onion
- 50 grams Butter
- 500 ml Chicken or vegetable broth
- 200 ml Heavy cream
- 100 grams Gruyère cheese
Instructions
Begin by washing the Swiss chard leaves thoroughly and trim the thick stalks, leaving only the flexible part of the leaf to ease wrapping.
In a large bowl, mix the all-purpose flour with the eggs, milk, salt, pepper, and nutmeg to create a smooth batter.
Finely chop the dried Grisons meat or air-dried beef and dice the onion. Melt half of the butter in a pan and sauté the onion until translucent. Add the chopped meat and cook briefly.
Combine the onion and meat mixture into the flour batter, ensuring it is well mixed.
Lay a Swiss chard leaf flat, place a spoonful of the batter mixture in the center, and fold the leaf to form a neat parcel. Continue with the remaining leaves and filling until all are used.
In a large skillet or wide saucepan, melt the remaining butter and carefully place the capuns seam-side down. Allow them to gently brown on one side.
Pour the chicken or vegetable broth over the capuns, ensuring they are partially submerged. Cover the pan and allow them to simmer for 15-20 minutes.
Gently stir in the heavy cream, and sprinkle grated Gruyère cheese over the top. Allow the capuns to simmer uncovered for another 5-10 minutes, or until the cheese is melted and slightly golden.
Serve the capuns hot, ensuring each serving includes a generous amount of the creamy sauce.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 7028 mg | 306% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.2 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1452 mg | 112% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
