Capus

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.

Capus

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

Best recipe review Oddly good! 4.6/5 Quite hard work to find the ingredients but better than I thought it would be. Paul R Smith

Capus

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

1. cut the swiss chard into strips, boil and cut them thin
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

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

• http://www.abbinando.it/ricetta.php?scheda=65

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