Recipe: flash-oven cappuns with sirocco bouillon

The days are getting shorter and the evenings will cool down, the temperatures cool down and the light summer dishes give way to more rustic autumn dishes, to which our beef bouillon contributes a lot of taste and that certain something. The colder season also offers a lot of culinary delights and puts you mood to prepare something hearty again. - For example, delicious capuns, either as a reward after an autumn hike in the Bündner Oberland or just on a rainy autumn day in the lowlands.

Thanks to our practical recipe, this glittering dish can be achieved quickly and easily.

Our recipe highlights for perfect success:

• Instead of the well -known cutting slatted leaves, we chose the popular herbi stick, so that the leaves are eliminated. This saves time and rolling up is simplified thanks to the large leaves.
• Our caps are not settled, but prepared in the oven.

Cook our recipe creation of the Graubünden classic with our Sirocco meat broth. We wish you a lot of fun and "en Guetä".