Had these in Graubunden and am looking for a recipe to confirm those on Google. Seems little liquid to solids ratio to me.
Thanks

If your German is OK, there is a book called "Capuns Geschichten" which apparently has 129 recipes for Capuns! I can't say how easy the recipes are, but I reckon the book ought to have the entire Capuns situation covered.

I thank you very much. If I cannot do it with this book, it cannot be done.

I once had the pleasure of rolling Capuns with 3 generations of Bundner women. The dough they used wasn't very runny at all. They gently fried the Capuns and then added milk and beef stock to the pan to make the sauce. They also added lots of fresh garden herbs to the filling.

Yummy I could do with a portion now.

Sounds like you know that the dough is stiff. Great with me. I'll post a picture after they get done. Weekend experiment, you know!
Thanks

Damn... I could do w/ a serving too...but I'd want to eat it in Vals, of all places

Ciao

Paul

I love capuns but am too lazy to make them myself. Now I have discovered that Migros stock them and have had them a couple of times - they are lovely!!

http://www.migros.ch/DE/Ueber_die_Mi...stschweiz.aspx

I know this is heresy, but they are handmade in Graubünden and are really good, but slightly expensive (about 13 CHF for 4 small pieces and the seasoned milk stock to cook them in.)

Also :
Does anyone know the Hatecke triangular salami?
Really nice quality and the shops are the Nespresso boutiques of the sausage world.

http://www.hatecke.ch/

Why would it be a "heresy"? They're made in Cantun Grischuna, after all...
Really liked the design of the Hatecke website... do they sell edible photographs?

P.

Oh! I see I worded my post a little badly.

The "heresy" I meant was that I was writing about "convenience food" and thought that everyone on the foodie pages would think that I'd lost my marbles.