 | |
| Type | Dumpling |
|---|---|
| Place of origin | Switzerland |
| Region or state | Graubünden |
| Main ingredients | Spätzle 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]
-
Preparation of Capuns
See also
- Maluns, another typical dish of Graubünden
- Cabbage rolls
References
- ^ Charly Bieler, Evelyn Lengler (2006). Capuns Geschichten, p. 303. Desertina Verlag Bündner 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
| Authority control databases: National |
|---|
 | This Swiss cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| Type | Dumpling |
|---|---|
| Place of origin | Switzerland |
| Region or state | Graubünden |
| Main ingredients | Spätzle 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]
-
Preparation of Capuns
See also
- Maluns, another typical dish of Graubünden
- Cabbage rolls
References
- ^ Charly Bieler, Evelyn Lengler (2006). Capuns Geschichten, p. 303. Desertina Verlag Bündner 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
| Authority control databases: National |
|---|
|
| This Swiss cuisine-related article is a stub. You can help Wikipedia by expanding it. |