Capuns
TypeDumpling
Place of originSwitzerland
Region or stateGraubünden
Main ingredientsSpätzle dough, dried meat, chard leaf

Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part.[1] They are made from Spätzle dough[2] with pieces of dried meat, such as Bündnerfleisch and/or Salsiz,[3] and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.[4]

See also

References

  1. ^ Charly Bieler, Evelyn Lengler (2006). Capuns Geschichten, p. 303. Desertina Verlag Bündner Monatsblatt, Chur. ISBN 978-3-85637-306-1.
  2. ^ Flinn, C. (2009). Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes. Formac Publishing Company Limited. p. 58. ISBN 978-0-88780-853-1. Retrieved November 5, 2016.
  3. ^ Steves, R. (2014). Rick Steves Switzerland. Rick Steves. Avalon Travel Publishing. p. 312. ISBN 978-1-61238-766-6. Retrieved November 5, 2016.[permanent dead link]
  4. ^ Nicola Williams (2009), Lonely Planet Switzerland (6 ed.), Lonely Planet, p. 44, ISBN 978-1-74104-785-1, retrieved 2010-10-23

External links

Wikimedia Commons has media related to Capuns.


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