SUISSE news Winter 2021
Food & Beverage | Gastronomy
Basic Raclette Recipe
This recipe describes how to prepare raclette in the traditional handily sized individual pans. To make the raclette, place the cheese slices in the pans, season with paprika or pepper as desired, and melt. Serve with parboiled potatoes, gherkins and silverskin onions. For the “seasonal raclettes”, place the various ingredients in the pans, season, top with raclette cheese and place in the oven to melt. Serve with potatoes.
This ragout of veal in mushroom and cream sauce is delicious and easy to make.
Zurich-style veal ragout appeared in a cookbook for the first time in 1947. Popularly known under its Swiss-German name of “Züri-Gschnätzlets”, it is now considered one of the classic dishes of the Zurich region. It is traditionally prepared with veal, white wine, cream and beef stock – and often also with mushrooms.
- Step 1: Preheat oven to 60 degrees, warm serving dish and plates.
- Step 2: Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.
- Step 3: Sweat onions, add mushrooms and fry for about 5 minutes.
- Step 4: Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.
Serve with: Rösti
The “Röstigraben” (Rösti ditch), which light-heartedly traces the difference in mentality between German-speaking and French-speaking Switzerland, does not extend to the kitchen.
Rösti, originally a farmers’ breakfast from German-speaking Switzerland, is now a Swiss national dish, highly popular on both sides of the Röstigraben. Each region has its own version. The Bernese, for example, are known for their crispy Rösti fried in butter.
- 1 kg waxy potatoes: boiled in their skins the previous day, peeled - grate coarsely into a bowl
- 1 teaspoon salt
- clarified butter: heat in a frying pan. Add potatoes, cook for approx. 5 minutes, turning occasionally. Press into a flattish cake shape with a fish slice or spatula, then leave to cook undisturbed over medium heat for approx. 15 minutes. Lay a flat plate upside-down over the frying pan and flip the rösti over onto the plate. Add a little more clarified butter to the pan and slide the rösti back in. Finish cooking the underside (approx. 15 minutes).
- Slowly sweat 1 onion, chopped or sliced into thin strips, in the butter, before adding potatoes and cooking as above.
- Fry 100 g diced bacon until crispy, before adding potatoes and cooking as above.
- Top rösti with fried eggs.
Without polenta nothing works in the Ticino.
Mention the word "Polenta" and you automatically think of the Ticino and the yellow corn grit, which you prepare with much love, much stirring, and much time, to turn it into a thick mash. This mash you then pour onto a board, cut it into pieces with a thread, and serve it as a side dish with a roast, with rabbit meat or some spicy Gorgonzola cheese.
Fondue Fribourg style
What a Fondue has to be like (almost) every Swiss child knows: creamy, neither too thick nor too thin, so that the piece of bread one dips into the hot cheese mass does not slip from the fork. However, there are many different styles of Fondue. One of the best variations is the Fribourg one, the moitié-moitié, made from spicy Gruyères and softly melting Vacherin cheeses.