Capuns

Medium·40 min

“Spätzle dough studded with dried Alpine meats, wrapped in Swiss chard leaves and simmered in a milky broth, then blanketed with melted cheese. A wholesome one-pot specialty where almost every Graubünden family guards its own filling recipe.”

Egg

Where it comes from

A signature dish of canton Graubünden, originating in the Surselva valley as peasant fare and now a regional restaurant favorite.

On the plate

Tender little bundles burst with the grassy bitterness of chard giving way to chewy dumpling and salty cured meat. The milky broth and molten cheese pull it all into pure Alpine comfort, savory and faintly herbal.

How it works

Blanching makes the chard pliable so it holds the filling without tearing, while the gentle milk-and-broth simmer cooks the raw spätzle dough through and keeps the cured meat from drying out.

Variations

Plain meatless versions with just herbs, fillings using only salsiz or bacon, additions of onion, mint, chives or parsley

On the Palate

Ingredients

Serves 4

How it's made

8 steps · Show ↓

45 min active · 25 min waiting

1
10 min
Whisk flour, eggs, milk and salt into a thick spätzle batter and fold in diced Bündnerfleisch, salsiz and herbs.
2
8 min
Blanch large Swiss chard leaves briefly in salted water, then trim the thick central ribs flat.
3
12 min
Spoon a tablespoon of batter onto each leaf and roll into a neat parcel, tucking in the sides.
4
5 min
Bring a broad pan of bouillon, milk and water to a gentle simmer.
5
15 min
Lay the parcels seam-side down in the liquid and simmer covered for about 15 minutes until firm.
6
3 min
Lift onto a warm gratin dish and pour over a little of the cooking liquid.
7
4 min
Scatter generously with grated Alpine cheese and dot with browned butter.
8
5 min
Flash under a hot grill until the cheese melts and serve at once.