Added by castagna | Sun 08 Jan 2012 @ 09:39
Capus (or capůs, capůs de Bolben) (in Trentino dialect means \"cappucci\", i.e. caps in English) is a typical dish from Bolbeno and other places in Valle Giudicarie,Trentino-Alto Adige in Italy.
They are traditionally made in August during the village feasts or festivals.
- at least 120 vine leaves (ideally vitis lambrusca)
- 400 g of breadcrumbs
- 400 g of grated grana Trentino cheese
- 4 beaten eggs
- 200 g of butter
- 100 g of sultana grape raisins
- 1.5 Kg of Swiss chard
- 4 cloves of garlic
- 100 g of pine nuts
- salt and pepper
1. cut the swiss chard into strips, boil and mash them with a food mill
2. mix all the other ingredients (but the vine leaves)
3. wash the vine leaves and use a pair of leaves to wrap small rectangular shaped (the size of a business card, height 1.5 cm) portions of the mix, tie each with a cotton thread
4. boil them in salted water for 30 minutes
They are meant to be eaten cold, perhaps with a glass of Rotari Brut Trento Talento Riserva.