Traditional Graubünden Capuns with Spätzli Dough and Salsiz Wrapped in Swiss Chard
Graubünden Capuns are a traditional Swiss dish featuring spätzli dough and salsiz, all wrapped in tender Swiss chard leaves. This delightful dish captures the flavors of the Swiss Alps and is perfect for a cozy meal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Beat the flour, eggs, milk, salt and nutmeg until the spätzli batter is smooth and elastic, then fold the finely diced Salsiz through the batter.
- 2
Bring a large pot of salted water to a boil. Blanch the Swiss chard leaves for about 1-2 minutes until softened, then immediately transfer them to ice water to stop the cooking process.
- 3
Lay out each chard leaf, add a small spoonful of batter, fold in the sides and roll into a compact parcel.
- 4
Arrange the capuns seam-side down in a buttered wide pan. Add the stock and cream, cover and simmer very gently for 15-20 minutes until the batter is cooked through.
- 5
Transfer the capuns to a warm dish, reduce the cooking liquid slightly, spoon it over the rolls and finish with grated cheese and black pepper.
Cook notes
Tips
Ensure the Swiss chard leaves are large enough to wrap the spätzli and salsiz snugly.
Let the spätzli dough sit for a few minutes before assembling to achieve a better texture.
Feel free to adjust the amount of salsiz based on your preference.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet on low heat to maintain texture and flavor.
- For longer storage, freeze wrapped capuns before cooking and then thaw before preparing.
Substitutions
- Replace all-purpose flour with a gluten-free flour blend for a gluten-free option.
- Use spinach or collard greens instead of Swiss chard for a different flavor profile.
- Swap Gruyère cheese for another melting cheese like mozzarella.
What to Serve With
- A simple green salad with a vinaigrette
- Roasted potatoes for a hearty side
- A slice of crusty bread to soak up flavors
Common Mistakes
- Do not overcook the Swiss chard during blanching; it should remain vibrant and slightly firm.
- Ensure the spätzli dough is well combined to avoid lumps while cooking.
- Do not fry the parcels dry; the spätzli batter must cook gently in stock and cream.
Recipe FAQ
What can I use instead of salsiz?
You can substitute salsiz with any dried sausage, such as chorizo or pepperoni.
Can I make this dish gluten-free?
Yes, use a gluten-free all-purpose flour blend instead of regular flour.
How should I store leftover Capuns?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
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Blender
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Saucepan
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Skillet
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Chef knife
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Cutting board
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