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.
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- at least 120 vine leaves (ideally vitis lambrusca)
- 400 g of breadcrumbs
- 400 g of grated grana trentino cheese
- 4 free range eggs, beaten
- 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
- cut the swiss chard into strips, boil and cut them thin
- mix all the other ingredients (but the vine leaves)
- 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
- boil them in salted water for 30 minutes
If you cannot resist, you can eat them cold. But they are meant to be eaten cold, perhaps with a glass of Rotari Brut Trento Talento Riserva.
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