Hi everyone, we’re here today to talk about food. Well we will go to see in detail two Swiss recipes that we have already seen previously during our trip to the state.
Today we offer you a savory recipe, Älplermagronen and a sweet one, Meitschibei.
As usual, let’s start immediately with the salty.
Älplermagronen is a dish consisting of pasta, potatoes, cream, cheese and onions. A true classic of Swiss cuisine. Having said that, let’s see its preparation. Pen in hand and let’s get started!
The ingredients for this dish are:
- 250 g of macaroni
- 400 g yellow potatoes
- 180 g of Ticino sausage or as a variant you can use speck in cubes
- 1 red onion
- 2 deciliters of skim cream
- 5 deciliters of vegetable broth (optional)
- 4 tablespoons of tomato puree
- 60 g of grated Gruyère
- Salt and pepper
- 4 tablespoons of olive oil
Let’s see the procedure:
1. Peel and chop the onion. Then remove the intestines of the Ticino sausage and crumble it with your hands to add it to the dough. If you have chosen diced speck, add it directly to the chopped onion.
2. Heat the olive oil in a pan and fry the onions. Then add the pieces of Ticino sausage (or speck) and cook until golden brown. After that you can put it all aside.
3. Wash and peel the potatoes. Then cut them into cubes of about 5 cm.
4. Boil the broth, cream and tomato puree in a saucepan. Add the diced potato you cut before and then add the macaroni. Cook for about 10 minutes or at least until the pasta is al dente and the liquid absorbed.
5. Once this is done, remove everything from the heat and add the Gruyère cheese and mix well. You just have to add the Ticinese sausage cubes made at the beginning of the recipe and let it rest in a pot closed with the lid for about 5 minutes.
After this last process, your dish is ready to be served.
By clicking on the link, we offer you an explanatory video of the recipe process.
Here we are at the dessert. Let’s present it and immediately after we’ll see the ingredients.
Meitschibei is a dessert made of puff pastry, shaped like a horseshoe or “woman’s legs” as the name suggests. The filling is a delicious mixture of hazelnuts, sugar, cinnamon and candied fruit.
For the shortcrust pastry (if you don’t want to make it you can opt for the pre-prepared puff pastry):
- 160 g butter
- 2 eggs
- 1 egg for brushing
- 1 cube of yeast
- 600 g flour
- 200 ml milk
- 1 pinch of salt
- 60 g sugar
For the stuffing:
- 500 g ground hazelnuts
- 1 tsp cinnamon
- 400 g sugar
Now let’s see the procedure:
1. Dissolve the yeast in the warm milk and let it rest for 30 minutes.
2. Mix the flour, butter, sugar, salt, egg and dissolved yeast and then knead. Let the dough rest for 1 hour until it doubles in volume.
3. For the filling mix the hazelnuts, the remaining sugar and the cinnamon with a little water until you get a thick mass.
4. Roll out the dough on a floured surface and cut it into 18×7 cm strips. Put some filling on the long side, brush the edges of the dough with water, roll them and press the ends together.
5. Form horseshoes and arrange them on a baking sheet covered with parchment paper and brush the beaten egg over them.
6. Finally bake in a preheated oven at 180 degrees for about 30 minutes.
Here, your dessert is ready to be eaten!
Let us know your thoughts on this recipe. If you liked it or not, if you already knew it or if you have recreated it or you would like to. We are curious to read your opinions.
A big kiss to everyone.