CAPUNS

Experience a taste of Switzerland with Capuns, a celebrated dish from the Graubünden region. Swiss chard leaves encase a flavorful blend of flours, meats, aromatics, and herbs, poached in a creamy stock and finished with Alpine Swiss cheese. A wonderful main course embodying homey Swiss flavors!

Ingredients

🥖 120g 1 cup all-purpose flour
🌾 60g 1 cup + 1 tsp rye flour
🥚 2 eggs
🍶 150g 5.3 oz plain yogurt
🥛 75ml 1/3 cup milk
🧂 1 tsp salt
🌶️ 1/2 tsp black pepper
🌰 1/4 tsp nutmeg
🍞 45g 1/3 cup diced and grilled bread
🌭 60g 1/4 cup diced Salsiz sausage
🥓 45g 1/3 cup diced Landjäger
🥩 45g 1/3 cup diced air-dried beef Viande des Grisons for batter
🧅 50g 1/3 cup chopped onions
🧈 20g butter
🌿 2 tbsp chopped parsley
🥬 350g 12.5 oz Swiss chard leaves
🍲 240ml 1 cup vegetable stock
🍶 75ml 1/3 cup heavy cream
🧀 75g 1/2 cup Alpine Swiss cheese
🥓 45g 1/3 cup diced bacon
🥩 45g 1/3 cup chopped air-dried beef Viande des Grisons for garnish

Instructions

1- Prepare Batter:

In a glass bowl, whisk together the milk, yogurt, and eggs.
Mix the all-purpose flour, rye flour, salt, black pepper, and nutmeg in a stainless steel bowl.
Combine the wet and dry ingredients until a smooth batter forms.

2- Add Fillings:

Fold in chopped and sweated onions, diced Salsiz or dry sausage, diced Landjäger, diced air-dried beef, diced and grilled bread, and chopped parsley.
Cover and let the batter rest for 30 minutes.

3- Prep Chard Leaves:

Blanch the chard leaves in salted, boiling water.
Drain and pat dry on a towel.

4- Form the Capuns:

Place a spoonful of batter on each leaf.
Roll tightly after folding over the sides.

5- Poach Capuns:

Place capuns in a buttered glass baking dish.
Pour a warmed mixture of veggie stock and heavy cream over the capuns.
Cover with foil and poach in a preheated oven at 170°C 335°F for 15-20 minutes.

6- Broil with Cheese:

Grate the Alpine cheese over the capuns.
Broil until golden brown.

7- Garnish & Serve:

Fry bacon until crispy and set aside.
Plate the capuns and scatter crispy bacon, chopped air-dried beef, and parsley on top.
Serve with a drizzle of foamed and reduced poaching liquid for an elegant finish.

Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 80 mins
Servings: 4
Calories: Not specified
Proteins, Fats, Carbs: Not specified
Equipment: Glass and stainless steel mixing bowls, Whisk, Silicone spatula, Measuring tools, Cutting board and knife, Glass baking dish, Aluminum foil, Oven, Fine mesh sieve, Hand mixer, Frying pan, Serving tongs and plates