Capuns: Difference between revisions

{{Infobox prepared food

| image = [[File:Capuns Trun.JPG|250px]]

'''Capuns''' is a [[traditional food]] from the [[Canton (country subdivision)|canton]] of [[Graubünden]] in [[Switzerland]], predominantly made in the westerneastern part of Grisons.<ref>Charly Bieler, Evelyn Lengler (2006). ''Capuns Geschichten'', p. 303. Desertina Verlag Bündner Monatsblatt, Chur. {{ISBN |978-3-85637-306-1. ISBN 3-85637-306-3. EAN 9783856373061 }}.</ref> They are made from [[Spätzle]] dough<ref name="Flinn 2009 p. 58">{{cite book | last=Flinn | first=C. | title=Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes | publisher=Formac Publishing Company Limited | year=2009 | isbn=978-0-88780-853-1 | url=https://books.google.com/books?id=FMjxPfNuh5QC&pg=PA58 | accessdate=November 5, 2016 | page=58}}</ref> with pieces of dried meat, such as air-dried[[Bündnerfleisch]] beefand/or [[Salsiz]],<ref name="Steves 2014 p. 312">{{cite book | last=Steves | first=R. | title=Rick Steves Switzerland | publisher=Avalon Travel Publishing | series=Rick Steves | year=2014 | isbn=978-1-61238-766-6 | url=https://books.google.com/books?id=n4XiAgAAQBAJ&pg=PA312 | accessdate=November 5, 2016 | page=312 }}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> and rolled in a [[chard]] leaf. They are boiled in a gravy of [[Bouillon (broth)|bouillon]], milk and water and served covered with grated cheese.<ref>{{citation

| url = https://books.google.com/books?id=YKsnCK39IpAC&pg=PA44&dqq=Capuns+swiss&hlpg=en&ei=dWbDTI6kNI2SswbLueTRCA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CDwQ6AEwBA#v=onepage&q=Capuns%20swiss&f=falsePA44

File:Capuns (Nachbildung)Capunsblätter.jpg|A close-up viewPreparation of capunsCapuns

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