Capus

Capus
 
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Ingredients

Ingredients
Method
 
  • - 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 nut
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.

(source: http://www.cookipedia.co.uk/wiki/index.php/Capus)

Capus

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This recipe was uploaded by castagna

 
 
Capus (or capùs, capùs 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.

Method


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.

(source: http://www.cookipedia.co.uk/wiki/index.php/Capus)
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