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There are two versions of this recipe, with and without additional potatoes. Of course, both factions insist on cooking the original recipe. The origin is, as usual, in the dark. I don't know how old the recipe is, it may very well have existed before the potato was introduced to Europe. Therefore, this recipe would be the original. However, advocates of the potato theory place the recipe in the early 19th century and would therefore...
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The cordon bleu is said to be a Swiss invention. The idea cannot be dismissed out of hand, as Switzerland is known for good veal and tasty cheese.
In the past, a pocket was cut into a thick veal escalope, and cheese and boiled ham were then placed in it. Nowadays people prefer thinly pounded veal escalopes from the topside or the loin, tops them with cheese and ham and simply folds the whole thing together.
The name simply means blue...
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In the recipe, I used the Italian version of the dish, also known as Trippa alla Milanese. The Busecca ticinese comes with a full bouquet garnie (carrots, celeriac, leek) instead of celery stalks, carrots and potatoes, which makes the whole thing more like a stew.
Tripe is according to current understanding rumen, reticulum and omasum of beef as opposed to the past when all offal from all animals for slaughter were so...
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This is a successful melange from the kitchens of Sweden, Switzerland and Germany.
The gravad lax comes from Sweden, the Roesti from Switzerland and using salmon trout, a freshwater fish, instead of salmon comes from Germany.
By the way, the Roesti is a real Roesti and not a potato pancake in disguise, so only potatoes and spices, no flour, no egg to bind it. My Roesti has another special feature: it was fried without spices and then...
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A simple roast beef that is at home in northern Italy and Ticino. The preparation is very reminiscent of the Beouf bourgignon. 2 servings Ingredients:
500 g roast beef (a spiked beef roast is recommended, I used the neck instead)
3 tbsp olive oil
1 onion, cut into strips
100 g celeriac, diced
100 g carrots, diced
2 cloves of garlic, whole
1 teaspoon flour
1 tbsp tomato paste
375 ml of red wine
4 sprigs of thyme
salt
pepper...