How’s your winter garden doing? If you live in one of the more temperate zones in the northern hemisphere, you may still have some chard left — or even better, you may have some spring chard just starting to make an appearance. And if your herb garden is also showing signs of rejuvenation, then stop there for some chives and such on your way back inside. Otherwise, just go to the store and get some, ok?
You probably haven’t heard of Capuns before, unless you’ve spent a lot of time in eastern Switzerland. Capuns are a regional dish that I was recently introduced to online by a friend who shares my obsession with the Outlander series by Diana Gabaldon. When she explained to me that Capuns are spaetzle dough mixed with bacon and cheese and rolled in chard leaves, I literally left our conversation mid sentence to google this glorious-sounding dish that was completely new to me.
Baked in broth and cream and topped with more cheese, Capuns are a fabulous special-occasion side dish that are a little fiddly to get started, but are worth the extra time to prepare. They go together like cabbage rolls, but the result is a creamy, cheesy treat your guests will remember for a long time after.
(Click on the link below for a printable version of the recipe)
Adapted from Eat at Mom’s recipe.
: A traditional Swiss-Romanisch dish from the eastern region of the country – spaetzle dough with cheese and meat, wrapped in chard and baked in cream.
- All-Purpose Flour – ⅔ Cup
- Salt – 1 tsp
- Eggs – 3
- Milk – 1 Tble
- Water – 1 Tble
- Chives, minced – 2 Tbsp
- Parsley, minced – 1 Tbsp
- Rosemary sprigs, minced – 2 Tbsp
- Onion, minced – ½ Cup
- Lean Bacon, in small cubes – ½ Cup
- 1/2 cup Landjaeger Cheese, cut in small cubes
- Swiss Chard leaves
- Salted water
- Butter – 4 Tbsp
- Vegetable/Chicken broth – 2 Cups
- Heavy Cream – ½ Cup
- Parmesan, shredded – ¼ Cup
- Emmenthal, shredded – ¼ Cup
- Pepper – to taste
- Mix together the flour and salt in a medium bowl. Gently whisk the eggs together with the milk and water, then add to the flour and stir until smooth. Add the herbs, onions, bacon and cheese. Cover and rest in the fridge for 30 minutes.
- Meanwhile, remove the central stalk/rib from the chard and half the leaves lengthwise. Blanch for approx 2 minutes in boiling salted water, then remove to an ice bath to stop the cooking and stay the colour. Drain and blot dry with a towel.
- Preheat the oven to 400° F.
- Spoon a small amount of dough onto a chard leaf, then roll up like an egg roll or cabbage roll. When they’re all rolled, saute in the butter over medium heat until lightly browned on all sides.
- Arrange in a casserole or individual dishes. Combine the broth and cream, pour over the Capuns and season with freshly cracked pepper.
- Cook, uncovered, for 15 minutes. Uncover, sprinkle the cheeses on top and broil for 5 minutes, until brown and bubbly. Serve on a plate in a pool of the sauce, or in the individual dishes.
I used cheddar instead of landjaeger and mozzarella instead of emmenthal…because those are what I had…
Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.