A traditional dish from the Grisons
(for 4 portions)
400 g flour
2 dl milk and water (1/2 milk, 1/2 water)
1/2 teaspoon salt
1/2 cup chopped herbs (parsley, chives, rosemary, basil)
2 large Maienfeld Salsiz sausage or 200 g Bündnerfleisch or raw ham (or Bündnerfleisch Julienne)
40 Swiss chard leaves for approx. 40 capuns or 40 lettuce leaves (also available during the winter months)
50 g grated Parmesan
1 onion / 50 g butter
The Maienfeld sausage can be replaced by any uncooked sausage from Grischuna, Bündnerfleisch or raw ham. If it is difficult to remove the skin from the sausages, hold them briefly under lukewarm water.
(Preparation time: approx. 1 1/2 hours, recipe takes approx. 30 minutes)
- Sieve the flour into a bowl, add the milk-and-water mix, eggs and salt, and stir to make a smooth spaetzli dough. Allow to stand for 30 minutes then add the freshly chopped herbs.
- Skin the sausage, chop into small cubes (or cut the meat into thin strips) and mix into the dough. Flatten the chard or lettuce leaves with a rolling pin, carefully remove the stalks, drain and spread out flat on the working surface. Place small portions of dough on the leaves, fold the leaves in and wrap them up to make small packets.
- Heat lots of water to just below simmering point and add the capuns in portions. Cook for 15 - 20 minutes at this temperature and remove with a skimmer, drain and sprinkle with cheese. Keep warm. Finally, cut the onion into rings and fry in the butter until golden brown. Spread over the capuns.
- This speciality from the Grisons makes a good main course, is very nourishing and, served with a green salad, is always a welcome surprise.