Wednesday, October 31, 2007

Swiss-Romanisch Capuns

We ate these in Disentis, in the Romanisch part of the Swiss Alps. They were made by the self-proclaimed King of Capuns. If you're watching your cholesterol, avoid these. They don't look like much but oh my, are they delicious.

We were in Switzerland in the off-season, early October, an excellent time to be there. These were served as a side to the most tender and velvety venison I have ever eaten. There was also wonderful French bread and a delicious Swiss wine, red if I recall correctly. It may have been called "grains de malice."

I adapted this recipe from

2/3 cup Flour
1 tsp Salt
3 Eggs
1/8 cup Milk and water mixed
2 Tbsp Chives, chopped
1 Tbsp Parsley, chopped
2 Tbsp Rosemary sprigs, chopped
2 Tbsp Basil, chopped
1 small Onion, chopped
½ cup Lean bacon, cut in small cubes
1/2 cup Buendner Salsiz cheese or Landjaeger, cut in small cubes

16 Whole Swiss chard leaves
Salted water

4 Tbsp Butter
2 cups Vegetable broth
6 Tbsp. Heavy cream
¼ cup grated parmesan
¼ cup grated emmenthal

Mix the flour and the salt together. Mix the eggs with the milkwater combo and add to the flour.Form a smooth dough with the kitchen spoon. Add the herbs, onions and the meat. Let it rest for 1/2 hrs. Cut out the middle white part of the Swiss chard and half the leaves. Cook quickly insalted water. Drain and dry. Spread on a towel. Add the filling with a teaspoon and form littlepackages. Saute them in the butter until browned on all sides.

Pour the broth and the cream over them and grind some pepper overthem.Cook covered for about 15 min next day to finish). Put them all into a big pan or two little ones

Sprinkle with parmesan cheese and emmenthal and transfer to oven. Broil for five minutes or until cheese on top is melted. Serve on a plate in a pool of the sauce (as shown).


cya said...

The leaves are called Mangold, which is German for Swiss Chard. Hopefully no one tries this with marigold - it would be a serious disappointment.

Midnight Snack said...

Thank you for letting me know. I've corrected it.

Island Vittles said...

looks delicious! I'm going to try it for dinner tomorrow night!

Island Vittles said...

I made these tonight, after a Swiss friend told me about Capuns. Delicious! A little fiddly, but no more so than cabbage rolls. These are a new house favourite! Thank you for the recipe...Theresa