{"id":1436,"date":"2016-09-28T10:29:45","date_gmt":"2016-09-28T08:29:45","guid":{"rendered":"https:\/\/forum-helveticum.ch\/rm\/2016\/09\/capuns\/"},"modified":"2016-10-06T11:47:24","modified_gmt":"2016-10-06T09:47:24","slug":"capuns","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/rm\/2016\/09\/capuns\/","title":{"rendered":"Capuns"},"content":{"rendered":"<div id=\"attachment_1426\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/rm\/2016\/09\/capuns\/\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1426 size-medium\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/09\/capuns-700x468.jpg\" alt=\"https:\/\/kubusmedia.com\/capuns-besser-essen\/\" width=\"700\" height=\"468\" \/><\/a><p class=\"wp-caption-text\">Illustraziun: https:\/\/kubusmedia.com\/capuns-besser-essen\/<\/p><\/div>\r\n<p>Recept da la Svizra Rumantscha<\/p>\r\n<p><!--more--><\/p>\r\n<p>Ingredienzas per 4 persunas<br \/>\r\n <i>250 g farina<\/i><br \/>\r\n <i>3 ovs<\/i><br \/>\r\n <i>1 tschadun grond grass<\/i><br \/>\r\n <i>2 langeghers<\/i><br \/>\r\n <i>100 g schambun cotg<\/i><br \/>\r\n <i>1 tschagula<\/i><br \/>\r\n <i>16 urtais gronds (ubain mo il verd dal cost d&#8217;urtais)<\/i><br \/>\r\n <i>1 dl latg<\/i><br \/>\r\n <i>1 tschadun pitschen sal<\/i><br \/>\r\n <i>mintgamai 2 dl latg e broda da charn<\/i><br \/>\r\n <i>50 g quadrins da charnpiertg<\/i><br \/>\r\n <i>chaschiel gratt\u00e0 tenor plaschair<\/i><br \/>\r\n <i>mintgamai in grond puschel tschagugliuns e peterschigl<\/i><br \/>\r\n \u00a0<br \/>\r\n Truschar la farina, ils ovs, il sal ed il latg ad ina pasta cumpacta. Tagliar en pitschens quadrins ils langeghers ed il schambun, manizzar la tschagula, il peterschigl ed ils tschagugliuns e maschadar en la pasta.<br \/>\r\n \u00a0<br \/>\r\n Rasar or ils urtais lavads e sguttads bain, tagliar davent ils fustis ed ils gnervs gross, metter sin mintga urtais in pau pasta ed als enrullar. En cas da basegn fixar cun in tgiradents.<br \/>\r\n \u00a0<br \/>\r\n Stgaudar il grass e brassar levamain e sin tuttas varts ils urtais emplenids. Far buglir il latg e la broda da charn e coier in quart d&#8217;ura ils capuns.<br \/>\r\n \u00a0<br \/>\r\n Alura laschar sguttar ils capuns ed als preparar sin ina platta. Brassar levamain ils quadrins da charnpiertg e metter suravi. Tenor plaschair springir chaschiel gratt\u00e0.<\/p>","protected":false},"excerpt":{"rendered":"<p>Recept da la Svizra Rumantscha<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[144],"tags":[236],"class_list":["post-1436","post","type-post","status-publish","format-standard","hentry","category-gastronomia-rm","tag-recept"],"acf":[],"_links":{"self":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1436","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/comments?post=1436"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1436\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/media?parent=1436"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/categories?post=1436"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/tags?post=1436"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}