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1 h active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 736
  • Fat about 35g
  • Carbohydrates about 61g
  • Protein about 43g
This is needed
This is needed for 4 people
  • 3 fresh eggs
  • 300 g white flour
  • 1 dl milk
  • 0.25 tsp salt
  • 0.5 dl water
  • 1 onions, finely chopped
  • 0.5 bunch parsley, finely chopped
  • 0.5 bunch chives, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 1 Landjäger, finely chopped
  • 1 Salsiz sausage, finely chopped
  • 80 g diced bacon
Swiss chard leaves
  • salted water, boiling
  • 20 Swiss chard leaves leaves
  • 1 dl meat bouillon
  • 2 dl milk
  • 100 g Graubünden mountain cheese, coarsely grated
Bacon bits
  • 40 g diced bacon
  • 40 g Bündnerfleisch (Graubünden air-dried meat), thinly sliced
  • For two ovenproof dishes (approx. 2 l)
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And that's how it's done
And that's how it's done
Mix the flour and all the ingredients in a bowl, cover and allow to rise for approx. 30 mins.
Add onion to remaining ingredients and mix into the dough.
Swiss chard leaves
Blanch the leaves in portions for approx. 1 mins., remove then refresh in ice-cold water. Drain and place on a cloth, pat dry. Place 1-2 tbsp of filling on each leaf, fold the sides of the leaf inwards, roll up. Transfer to the prepared dishes.
Bring the milk and stock to the boil. Pour over the capuns while hot. Scatter the cheese over the top. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
Bacon bits
Fry bacon and air-dried meat in a frying pan without oil until crisp, sprinkle over the capuns.