Le Gruyère AOP Capuns

30' 10'

The perfect Christmas recipe, whether as a starter or a side dish – Le Gruyère AOP Capuns. Anyone who has made this before knows that Capuns need a lot of flair and a little more effort, but the effort is always worth it. I use Le Gruyère AOP Alpage for my Capuns, as the herby note goes perfectly with the chard. I put Le Gruyère AOP not only on the Capuns, but also inside the Capuns in the form of small cubes. This is then enjoyed as a creamy liquid during the meal and you can’t get enough of it. It is best to make the chicken stock yourself, as it tastes much better than the store-bought kind. If you are short on time, just ask the village butcher – his version will be almost as good as the homemade one. Finally, before serving, grate lots of Le Gruyère AOP over the Capuns – the more the better. Enjoy cooking and have a Merry Christmas.

Stéphanie Zosso

Ingredients for



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Le Gruyère AOP Capuns

  • 300 g
    Le Gruyère d'Alpage AOP
  • 50 g
    beef dried meat from the Grisons region
  • 100 g
    semi-dried pork sausage
  • 30 g
    of smoked bacon
  • 60 g
    finely chopped shallots
  • 10 g
  • 10 g
    of parsley
  • 2 g
    finely chopped fresh mint
  • 150 g
  • 100 g
  • 100 g
    whole eggs
  • 1 pinch
    of salt
  • 1 pinches
    of pepper
  • 1 pinches
    freshly grated nutmeg
  • 300 g
    of spaetzli flour
  • 25 sheets
  • 300 g
    of chicken stock

Made with Le Gruyère AOP


Le Gruyère AOP Capuns

  1. Put the flour, salt, pepper and nutmeg in a bowl. Add the milk, water and egg and beat until the dough forms bubbles.
  2. Dice the Landjäger, bacon, Mostbröckli and 150g Le Gruyère AOP Alpage.
  3. Dice the shallots and sauté in a little oil.
  4. Finely chop the chives as well as the parsley with the mint.
  5. Mix everything together and season again.
  6. Remove the stalk from the chard and blanch briefly in salted water.
  7. Place it directly in ice water so that it doesn’t lose its colour.
  8. Let dry on tea towels then cut into the desired pieces.
  9. Roll the Capuns and refrigerate.
  10. Heat the chicken stock in a frying pan and cook the Capuns in it.
  11. Depending on the heat, they need 5-10min. You can test by hand whether they have set or not.
  12. Finally, serve in a little chicken stock and generously grate Le Gruyère AOP Alpage on top.

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