Capus
Capus | |
---|---|
Best recipe reviewOddly good! 4.6/5 Quite hard work to find the ingredients but better than I thought it would be. Paul R Smith |
Servings: | 60 pieces |
Calories per serving: | 89 |
Ready in: | 1 hour 45 minutes |
Prep. time: | 1 hour 15 minutes (for 60) |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 20th January 2013 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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
Serving suggestions
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.
See also
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