Capuns
Appearance
Type | Dumpling |
---|---|
Place of origin | Switzerland |
Region or state | Graubünden |
Main ingredients | Spätzledough, dried meat,chardleaf |
Capunsis atraditional foodfrom the canton ofGraubündeninSwitzerland,predominantly made in the eastern part.[1]They are made fromSpätzledough[2]with pieces of dried meat, such asBündnerfleischand/orSalsiz,[3]and rolled in achardleaf. They are boiled in a gravy ofbouillon,milk and water and served covered with grated cheese.[4]
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Preparation of Capuns
See also
[edit]- Maluns,another typical dish of Graubünden
- Cabbage rolls
References
[edit]- ^Charly Bieler, Evelyn Lengler (2006).Capuns Geschichten,p. 303. Desertina Verlag Bündner Monatsblatt, Chur.ISBN978-3-85637-306-1.
- ^Flinn, C. (2009).Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes.Formac Publishing Company Limited. p. 58.ISBN978-0-88780-853-1.RetrievedNovember 5,2016.
- ^Steves, R. (2014).Rick Steves Switzerland.Rick Steves. Avalon Travel Publishing. p. 312.ISBN978-1-61238-766-6.RetrievedNovember 5,2016.[permanent dead link]
- ^Nicola Williams (2009),Lonely Planet Switzerland(6 ed.),Lonely Planet,p. 44,ISBN978-1-74104-785-1,retrieved2010-10-23
External links
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