Capuns
From Wikipedia, the free encyclopedia
Stuffed chard leaves from Swiss cuisine
| Type | Dumpling |
|---|---|
| Place of origin | Switzerland |
| Region or state | Graubunden |
| Main ingredients | Spatzle dough, dried meat, chard leaf |
Capuns is a traditional food from the canton of Graubunden in Switzerland, predominantly made in the eastern part.[1] They are made from Spatzle dough[2] with pieces of dried meat, such as Bundnerfleisch 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]
-
Preparation of Capuns
See also
[edit]- Maluns, another typical dish of Graubunden
- Cabbage rolls
References
[edit]- ^ Charly Bieler, Evelyn Lengler (2006). Capuns Geschichten, p. 303. Desertina Verlag Bundner Monatsblatt, Chur. ISBN 978-3-85637-306-1.
- ^ 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.
- ^ 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]
- ^ Nicola Williams (2009), Lonely Planet Switzerland (6 ed.), Lonely Planet, p. 44, ISBN 978-1-74104-785-1, retrieved 2010-10-23
External links
[edit]Wikimedia Commons has media related to Capuns.
This Swiss cuisine-related article is a stub. You can help Wikipedia by adding missing information. |
Retrieved from "https://en.wikipedia.org/w/index.php?title=Capuns&oldid=1324282956"