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Luxury of taste: seven dishes of Swiss cuisine
Swiss cuisine has kindly borrowed the most successful culinary finds from all over Europe. At the same time, any Swiss dish has an interesting zest that makes it unique and so delicious.
The aristocrat’s Breakfast
Breakfast for any Swiss is sacred. Especially if it starts with ruddy rashti, reminiscent of draniki. Grate 800 g of raw potatoes on a coarse grater, salt and pepper to taste, pour in 80 g of melted butter and mix. Spoon thin tortillas into a hot frying pan with oil and fry for 4-5 minutes on each side. Golden rashti will perfectly complement the delicate fish paste. Mix 200 g of smoked salmon, 150 g of cream cheese, 3-4 feathers of chives and whisk everything into a homogeneous mass. This exquisite combination is perfect for a family breakfast on a Sunday morning.
The Pleasure Pot
One of the features of Swiss cuisine is the love of cheese, which even the French will envy. The most striking cheese creation is fondue. Grate 200 g of gruyere and emmental cheese. If they are not present, take a gouda of domestic production. Melt the cheese in a saucepan, add 200 ml of dry white wine, 30 ml of cherry vodka, 3 cloves of garlic, nutmeg, salt and pepper to taste. Keep the thick cheese mass on low heat for 5 minutes, stirring continuously with a whisk. Ideally, fondue is served in a caquelon, but a ceramic bowl or cast-iron pot is also appropriate. You can dip anything in it: crunchy cubes of bread, fried shrimp or slices of baked potatoes.
Tender soup
The national dishes of Switzerland are refined soups, worthy of the menu of a social event. Melt 30 g of butter in a saucepan, pour out 1 tbsp of flour and lightly fry. Pour in 500 ml of chicken broth and dissolve the flour in it. Add 100 ml of dry white wine, bring to a boil, cook over low heat for 5-7 minutes. Melt 100 g of grated hard cheese in the broth, add a mixture of 2 egg yolks and 2 tablespoons of sour cream, mix well with a whisk. At the end, season the soup with salt, pepper and nutmeg on the tip of a knife. Rub the baguette slices with garlic and brown them in a dry pan — this touch will make your soup perfect.
Golden Calf
Meat dishes in Switzerland are also not complete without cheese. And white wine gives them exquisite notes. Cut into thin slices 2 large potatoes, soak in water for 30 minutes. Chop 700 g of veal into strips, fry until golden brown and spread on a plate. In the same oil, pass the onion with 300 g of mushrooms. Combine them with veal, season with 1 tbsp flour, a pinch of thyme, salt and pepper. Simmer the mixture over low heat for 30-40 minutes, put 3 tbsp. l. sour cream and simmer for another 5 minutes. Dried potato slices are fried in a large amount of oil. The duet of tender veal and crispy potatoes is perfect. However, this dish can also be served with a more familiar side dish, such as rice.
A mystery covered in meat
Among the dishes of Swiss cuisine, there are interesting variations of poultry, such as chicken cordon bleu. Cut 8 wide slices of ham, spread on them 2 tbsp. l. grated cheese and roll into tubes. We take 4 chicken breasts, cut through the pockets with a sharp knife and put 2 ham tubes in them. Fix the breasts with a toothpick and put them in the freezer for 20 minutes. Then we roll them in flour, dip them in a mixture of 3 eggs and 2 tablespoons of mustard and properly roll them in breadcrumbs. Bake the breasts for 30 minutes at 200 °C. The chicken in this guise will be loved by your family and friends from the first bite.
Wise Perch
The national cuisine of Switzerland is also rich in fish dishes. The Swiss have a special weakness for lake bass. Cut 600 g of perch fillet into portions, sprinkle with salt and pepper and fry in vegetable oil until golden brown. Fill the fish with 300 ml of white wine and simmer on low heat for 5-7 minutes. Put the perch on a plate, and add 100 g of butter, a bunch of chopped chives and ½ bunch of parsley to the pan with wine. Gradually bring the sauce to a boil, add 2 egg yolks with 1 tbsp. l. mustard and, stirring frequently, simmer for another couple of minutes. Perch with such a noble sauce will be a delicious discovery for the whole family.
Pedigree Pie
Would you like to treat your sweet tooth to a real Swiss dessert? Bake a nut pie, the recipe for which was invented in 1900. Knead the dough from 300 g of flour, 160 g of butter, 130 g of sugar, 1 tbsp. l. cream, eggs and a pinch of salt. We divide it into two lumps and cool it for 40 minutes. Brown 250 g of sugar in a dry saucepan. Pour in 200 ml of warm cream, simmer for 5 minutes, add 60 g of crushed almonds and 1 tbsp of honey. Part of the dough is placed in an oiled form, forming the sides. Fill it with nut filling and close it with the second part of the dough. Put the pie in the oven for 45 minutes at 180 °C. Such an exquisite dessert will give a friendly tea party a little charm.
These recipes may well add to your culinary collection. Perhaps you have already tried something from the Swiss cuisine? Then be sure to tell us about the memorable dishes.