Intro

Spinach beet leaves with an inner life

Capuns is not a dish, but a philosophy. Such is the claim of the inhabitants of Surselva, where the spinach beet wraps come from. But this is where unanimity stops. Each family has its own recipe, fills the leaves with sausage or dried meat, with or without bread, with crisped mint or pepper mint, and serves the wraps with cheese or with cream. We recommend that you try…

Recipe

Preparation time: approx. 1:15 hours
Stand time: approx. 30 minutes
Makes 24 parcels

Preheat oven to 60°C, put serving dish and plates to warm.

* Leaf beet (chard) or spinach beet (perpetual spinach) is the best choice for this dish. Alternatively, use Swiss chard, after removing the stalks.


To serve:
place capuns and sauce on plates, garnish with ham.

Per person: 42 g fat, 39 g protein, 51 g carbohydrate, 3099 kj (741 kcal)

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Ingredients

Key Value List
Filling
250 g plain flour
2 pinches salt
3 fresh eggs
beat together in a bowl, cover and leave to stand at room temperature for approx. 30 minutes
0,5 table spoon butter
melt in a pan
1 onion
finely chopped, sweat slowly
1 bunch parsley
finely chopped
1 bunch chives
finely chopped soften, mix into the thick batter
150 g salsiz
diced
75 g air-dried beef
diced add, mix
Chard leaves
water
simmering
24 large chard leaves*
blanch in batches for approx. 1 minute. Remove, place in cold water for a few seconds, remove, drain, lay on a cloth and pat dry
Shape:
put 1-2 tablespoonfuls of the filling on each leaf, fold sides to centre and roll up.
250 ml meat stock
150 ml double cream
bring to the boil in a wide pan, reduce heat. Add 12 capuns, cover and simmer for approx. 8 minutes. Remove and keep warm. Repeat for the second batch
1 tablespoon butter
melt in a frying pan
75 g raw ham
cut into strips fry slowly until crisp

42 g fat, 39 g protein, 51 g carbohydrate

Preparation Time

1.25 min

Calories

741 kcal