Swiss cuisine is an eclectic melting pot representing a diverse number of cultures. Here are some recipes to try at home
What is Swiss food? That’s a tricky one. Switzerland is an eclectic mix of different cultures. Of course it is subjective Swiss food combines the best-of-the-best cuisine from all of its neighbours.
Yet, don’t mistake the many influences of Switzerland with an absence of identity. This multicultural influence is what makes the cuisine unique as a whole. Here are a few simple and delicious under the radar Swiss specialties you could easily make at home
Slice it up Swiss style
Zurich-style veal ragout appeared in a cookbook for the first time in 1947. It’s one of the most popular Swiss dishes. 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. It’s heaven on a plate…
See the recipe by clicking Züri Gschnätzlets
Go for Swiss gold
Believe it or not there is Swiss Saffron: It is grown in Valais and is an essential ingredient of this traditional Ticino dish, often served with a Luganighe sausage, a cured sausage made with pork, spices and red wine. Ticino is the southern most canton of Switzerland, the one canton where Italian is the official language. Saffron risotto is a comforting dish made from risotto rice cooked slowly with onions, stock, saffron threads, wine and cheese, and easy to make at home.
You can find the recipe by clicking Saffron Risotto
Braid it like the Swiss
A Swiss Sunday brunch without a Bernese plaited loaf is like Christmas without presents. The bread is especially delicious when you make it yourself and enjoy it warm from the oven. This plaited loaf originates from Bern and used to be baked as a Christmas or New Year gift. Today it is known and enjoyed throughout Switzerland, especially as part of a big, leisurely Sunday breakfast. The attractive plaited form isn’t altogether easy to achieve, but by following the instructions carefully you can soon master it.
Find out how you can plait bread by clicking Sunday Braid
There’s no pie like Swiss pie
According to tradition ‘Lozärner Chügelipastete’, which dates from the 18th century and is one of Lucerne’s historic specialities, is served as the highlight of the Safran Guild’s annual ‘Bärteli Meal’ on 2 January. The pie filled with ragout made of veal and sausage meat balls owes its name to Fritschi, Lucerne’s famous carnival figure.
You can make this Swiss pie by seeing the recipe at Chügelipastete
For more information about Switzerland go to MySwitzerland.com