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Key Ingredient
- Cuisine: Swiss
- Serves 4
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
Capuns
20 medium cavolo nero or silverbeet leaves
1 Spanish onion, finely chopped
25 g (1 oz) unsalted butter
150 g (5 oz) organic pork sausage (or any sausage you prefer – lamb, chicken, beef), cut into small pieces
200 g (7 oz) unbleached plain (all-purpose) flour
2 large organic eggs
70 ml (2½ fl oz) milk
150 g (5 oz) ricotta (this is optional, but the capuns are lighter with it)
40 g (1½ oz) freshly grated Parmigiano
½ bunch Italian flat-leaf
Parsley, finely chopped
Freshly ground black pepper
150 ml (5 fl oz) cream
100 ml (3½ fl oz) good chicken or vegetable stock
Freshly grated Parmigiano
4–5 slices prosciutto (optional)
Preparation
This recipe traditionally calls for silverbeet. I prefer to make it with cavolo nero, as the leaves are more delicate in taste and appearance, but use whichever leaf you prefer.
Cut the stalks off the cavolo nero or silverbeet leaves and blanch the leaves in salted water. Dry on paper towel. Sauté the onion in the butter until soft, then add the sausage and cook for about 5 minutes.
Combine the flour, eggs, milk, ricotta if using, Parmigiano and parsley in a bowl to form a batter. Add the onion and sausage and a grinding of pepper.
Place 1 tablespoon of filling on each blanched leaf and roll the leaves up tightly, making sure they completely cover the stuffing. Put the cream and stock in a large frying pan and bring to a simmer. Arrange the capuns in the pan so they fit snugly side by side. Cover with a lid and cook gently for about 20 minutes.
Alternatively, place the sauce and capuns in an ovenproof dish, cover with foil, and bake in a 180°C (350°F) oven for 20 minutes. Serve the capuns in soup bowls with some of the sauce spooned over the top and sprinkled with Parmigiano. As a variation, cook some strips of prosciutto in a little butter until crisp and use this as an extra garnish.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
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If you enjoyed this Capuns recipe then browse more Italian recipes, Swiss recipes, side dish recipes and our most popular hainanese chicken rice recipe.
Swiss Restaurants
Displaying 7 of 7 Swiss Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 2. | Swiss Cottage | Katoomba | |
| 3. | Bei Amici Restaurant | Darling Point | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Pulver's Wallis Fogarty Steakhouse | Alice Springs | |
| 6. | Nick's Swiss Italian Restaurant | Yungaburra | |
| 7. | Casalinga | Croydon |
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