Switzerland: Just the Recipes

 Switzerland: Helvetica Heat


Capuns: Wrapped Unity



Capuns

Servings: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Dough

  • 200 g all-purpose flour (~1.5 cups)

  • 2 large eggs

  • 50 ml milk (~1/4 cup)

  • 50 ml water (~1/4 cup)

  • 5 g salt (~1 tsp)

  • 50 g Salsiz or Landjäger sausage, finely chopped (~1.7 oz)

  • 50 g cooked ham or bacon, finely chopped (~1.7 oz)

  • 1 tbsp parsley, finely chopped

  • 1 tbsp chives, finely chopped

  • 1 small onion, finely chopped

Wrapping

  • 12–16 large Swiss chard leaves, stalks removed

Broth and Sauce

  • 500 ml beef or vegetable broth (~2 cups)

  • 200 ml heavy cream (~3/4 cup)

  • 50 g Sbrinz or Parmesan cheese, grated (~1/2 cup)

  • 15 g butter (~1 tbsp)

  • Salt and freshly ground black pepper, to taste

  • Optional: pinch of ground nutmeg

Instructions

  1. Prepare Chard Leaves: Boil water in a large pot. Blanch chard leaves for 30–60 seconds until softened. Plunge into ice water, drain, and pat dry.

  2. Make Dough: Combine flour and salt in a large bowl. Whisk eggs, milk, and water in a separate bowl, then pour into flour. Mix into a smooth, thick batter. Fold in Salsiz, ham, parsley, chives, and onion. Adjust with flour or milk if too wet or dry.

  3. Assemble Capuns: Lay a chard leaf flat, shiny side down. Place 1–2 tbsp of dough near the base. Fold sides over filling and roll tightly from base to tip. Repeat with remaining leaves and dough.

  4. Cook Capuns: Gently simmer broth in a large pot. Add capuns, ensuring they are submerged, and simmer for 10–15 minutes until dough is cooked.

  5. Make Sauce: Melt butter in a saucepan over medium heat. Add cream and simmer. Stir in cheese until melted and smooth. Season with salt, pepper, and optional nutmeg. Thin with a ladle of cooking broth if desired.

  6. Serve: Remove capuns with a slotted spoon and place in bowls. Pour sauce over or serve on the side. Garnish with extra chives or parsley, if desired.

Tips

  • Substitute Salsiz with salami or prosciutto, or use mushrooms for a vegetarian version.

  • Assemble capuns up to a day ahead and refrigerate; cook just before serving.

  • Serve with crusty bread or a light green salad.

Notes

  • Cooking time may vary based on capuns size and chard thickness; check doneness by cutting one open.

  • Traditionally served in broth with sauce, but can be strained for a cleaner presentation.

Zürcher Geschnetzeltes: Sliced Fury



Zürcher Geschnetzeltes

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • 600 g veal (or pork/chicken), thinly sliced (~1.3 lb)

  • 15 g flour (~2 tbsp)

  • 30 g butter (~2 tbsp)

  • 1 small onion, finely chopped

  • 200 g mushrooms, sliced (~2 cups)

  • 200 ml dry white wine (~3/4 cup)

  • 200 ml heavy cream (~3/4 cup)

  • 100 ml beef or veal stock (~1/2 cup)

  • 1 tbsp parsley, chopped

  • Salt and freshly ground black pepper, to taste

  • Optional: 1 tsp lemon zest

Instructions

  1. Lightly coat veal slices in flour, shaking off excess.

  2. Heat 15 g butter in a large skillet over high heat. Sear veal in batches for 1–2 minutes per side until browned. Remove and set aside.

  3. In the same skillet, melt remaining 15 g butter. Sauté onions until soft, about 3 minutes. Add mushrooms and cook until golden, about 5 minutes.

  4. Deglaze with white wine, scraping up browned bits. Reduce by half, about 3 minutes.

  5. Add stock and cream, simmering until thickened, about 5–7 minutes.

  6. Return veal to the skillet, heat through for 1–2 minutes, and season with salt, pepper, and optional lemon zest.

  7. Garnish with parsley and serve with rösti or egg noodles.

Tips

  • Substitute pork or chicken for veal if preferred, but avoid overcooking to keep meat tender.

  • Prepare rösti in advance for a traditional pairing.

Notes

  • The sauce should be creamy but not overly thick; adjust with a splash of stock if needed.

Cheese Fondue: Communal Solidarity



Cheese Fondue

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 200 g Gruyère cheese, grated (~2 cups)

  • 200 g Emmental cheese, grated (~2 cups)

  • 1 small garlic clove, halved

  • 150 ml dry white wine (e.g., Fendant or Sauvignon Blanc) (~2/3 cup)

  • 1.5 tsp cornstarch

  • 15 ml kirsch (cherry schnapps) (~1 tbsp)

  • 2.5 ml lemon juice (~0.5 tsp)

  • Pinch of ground nutmeg

  • Freshly ground black pepper, to taste

  • 400 g crusty bread (e.g., baguette or sourdough), cubed (~1/2 loaf)

  • Optional: 200 g boiled baby potatoes, 100 g pickles, or 1 apple, sliced, for dipping

Instructions

  1. Rub the inside of a 350 ml fondue pot with the cut garlic clove; discard garlic.

  2. In a small saucepan, heat wine and lemon juice over medium heat until simmering.

  3. Gradually add grated cheeses in small handfuls, stirring constantly in a figure-eight motion until melted and smooth.

  4. Mix cornstarch with kirsch to form a slurry. Stir into the cheese mixture to thicken.

  5. Season with nutmeg and black pepper.

  6. Transfer melted cheese to the fondue pot and place over a tea candle to keep warm.

  7. Serve with cubed bread and optional dippers (potatoes, pickles, or apple slices).

Tips

  • Melt cheese on the stovetop, as a tea candle is insufficient for melting from cold.

  • The 350 ml fondue pot may not hold all the cheese; keep excess warm in the saucepan and refill as needed.

  • Stir continuously during serving to prevent curdling and maintain consistency.

  • If fondue thickens, add a splash of warmed wine and stir.

Notes

  • Ensure the fondue stays warm but does not boil to avoid curdling.

Rösti: Crispy Rage



Rösti

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

  • 1 kg waxy potatoes (e.g., Yukon Gold) (~2.2 lb)

  • 30 g butter (~2 tbsp)

  • 30 ml vegetable oil (~2 tbsp)

  • Salt and freshly ground black pepper, to taste

  • Optional: 1 small onion, finely chopped; 1 tbsp fresh parsley, chopped

Instructions

  1. Parboil whole potatoes in salted water for 10–12 minutes until just tender. Cool, peel, and coarsely grate.

  2. Season grated potatoes with salt and pepper. Mix in onions, if using.

  3. Heat 15 g butter and 15 ml oil in a large non-stick skillet over medium heat.

  4. Spread potatoes evenly in the skillet, pressing down to form a pancake. Cook for 8–10 minutes until golden and crispy.

  5. Flip rösti using a plate to invert it. Add remaining butter and oil to the skillet. Cook the other side for 8–10 minutes.

  6. Slice into wedges, garnish with parsley if desired, and serve hot.

Tips

  • Top with fried eggs or smoked salmon for added flavor.

  • Keep rösti warm in a low oven (120°C/250°F) if making multiple batches.

Notes

  • Ensure even pressing for a uniform, crispy texture.

Raclette: Slow-Melting Resilience



Raclette

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

  • 800 g raclette cheese, sliced or a raclette wheel (~1.75 lb)

  • 1 kg small waxy potatoes (e.g., Charlotte or fingerling) (~2.2 lb)

  • 200 g cornichons (small pickles) (~1 cup)

  • 200 g pickled pearl onions (~1 cup)

  • 200 g cured meats (e.g., prosciutto, salami, or Bündnerfleisch) (~7 oz)

  • Freshly ground black pepper, to taste

  • Optional: 1 tsp paprika or dried herbs for seasoning

Instructions

  1. Boil potatoes in salted water for 15–20 minutes until tender. Drain and keep warm.

  2. If using a raclette grill, place cheese slices in small pans under the grill to melt. If using a raclette wheel, heat and scrape melted cheese.

  3. Serve melted cheese over warm potatoes on individual plates.

  4. Accompany with cornichons, pickled onions, and cured meats.

  5. Season with black pepper and optional paprika or herbs.

Tips

  • If no raclette grill is available, melt cheese under an oven broiler at 200°C (400°F) for 2–3 minutes.

  • Offer a variety of pickles for flavor contrast.

Notes

  • Ensure potatoes remain warm to complement the melted cheese.

Polenta Ticinese: Stirred Spirit



Polenta Ticinese with Porcini & Chestnut Ragù

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

Polenta

  • 200 g coarse polenta (cornmeal) (~1 cup)

  • 1 L water or milk (or a mix) (~4 cups)

  • 5 g salt (~1 tsp)

  • 50 g butter (~3 tbsp)

  • 100 g Parmesan or Sbrinz cheese, grated (~1 cup)

Porcini & Chestnut Ragù

  • 30 g dried porcini mushrooms (~1 oz)

  • 30 ml olive oil (~2 tbsp)

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 100 g pre-cooked chestnuts, roughly chopped (~3/4 cup)

  • 15 g tomato paste (~1 tbsp)

  • 150 ml Ticino Merlot (or other red wine) (~2/3 cup)

  • 300 ml vegetable stock (~1.25 cups)

  • 250 ml reserved porcini soaking liquid (~1 cup)

  • 1 tsp fresh thyme (or 0.5 tsp dried)

  • 1 tsp fresh rosemary, minced (or 0.5 tsp dried)

  • Salt and freshly ground black pepper, to taste

  • Optional: grated Sbrinz or Parmesan cheese for garnish

Instructions

Polenta

  1. Bring water (or milk) and salt to a boil in a large, heavy-bottomed pot.

  2. Gradually whisk in polenta to prevent lumps. Reduce heat to low.

  3. Stir frequently and cook for 30–40 minutes until thick and creamy (or follow quick-cook polenta package instructions for 5–10 minutes).

  4. Stir in butter and half the cheese until melted.

  5. Keep warm until ready to serve.

Porcini & Chestnut Ragù

  1. Soak porcini mushrooms in 250 ml warm water for 20 minutes. Strain, reserving liquid (avoid grit). Roughly chop mushrooms.

  2. Heat olive oil in a pan over medium heat. Sauté onion until soft and golden, about 6–8 minutes. Add garlic and cook for 1 minute.

  3. Add chopped porcini and chestnuts. Cook for 2 minutes.

  4. Stir in tomato paste and cook for 1 minute. Add wine and simmer until reduced by half, about 3 minutes.

  5. Add vegetable stock, reserved porcini liquid, thyme, and rosemary. Simmer uncovered for 15–20 minutes until thickened.

  6. Season with salt and pepper.

To Serve

7. Spoon polenta onto plates, top with ragù, and sprinkle with remaining cheese or optional Sbrinz/Parmesan garnish.

Tips

  • Use a heavy-bottomed pot for polenta to prevent sticking.

  • For richer polenta, replace some water with milk or add a splash of cream.

Notes

  • Stir polenta frequently to ensure a smooth texture.

  • The ragù can be made ahead and reheated before serving.

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