Baked rösti with Bündnerfleisch dried meat
Preparation and cooking: approx. 25 min. Baking approx. 30 min.
1 kg
boiled potatoes (waxy variety,
boiled on previous day)
500 g
carrots, coarsely grated, a pinch of herbs
3
small onions with stalks, cut in rings
3 tbsp. olive or rapeseed oil
1 tsp.
salt
a little pepper
200 g
raclette cheese, cut into stalks
100 g
Bündnerfleisch dried meat, cut in strips
Portion: 510 kcal, fat 25 g, carb. 40 g, protein 28 g
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1. Halve the boiled potatoes, press them through
the Rösti Maker, collect in a bowl and season
with salt. Mix in the carrots, onions and olive oil,
season, spread approx. 2 cm thick on a baking
tray lined with baking paper, press lightly.
2. Baking: approx. 30 min. in the middle of the
oven preheated to 200 °C. Remove the rösti,
then sprinkle the cheese over it, followed by the
Bündnerfleisch dried meat.
3. Complete baking: remove the rösti after approx.
5 min., cut the carrots placed on one side finely
and sprinkle these over it.
Sliced meat Zurich style
Preparation and cooking: approx. 35 min.
Clarified butter for frying
800 g
sliced veal strips (à la minute)
1 tbsp. flour
3/4 tsp. salt
a little pepper
1
onion, finely chopped
200 g
mushrooms, finely sliced
100 ml white wine
250 ml cream
100 ml meat-based bouillon
1 tbsp. cornflour
salt, pepper as required
3 tbsp. flat-leaf parsley, finely chopped
Recommended side dish: röstis, Portion: 475 kcal, fat 30 g, carb. 32 g, protein 17 g
1. Preheat the oven to 60 degrees, and preheat the
dish and plates.
2. Heat the clarified butter in a pan. Fry the meat in
portions for approx. 3 min. each, dust with a little
flour, remove, season and keep warm. Reduce
the heat, dab with cooking fat, add a little frying
butter if desired.
3. Sauté the onion, steaming the mushrooms
together with it for approx. 5 min.
4. Add the wine, allowing it to boil away almost
completely. Stir the cream, bouillon and cornflour
well, add and bring to boil. Reduce heat, simmer
for approx. 3 min., season. Add the meat and
half the parsley, but only allow to heat. Serve the
Zürcher Geschnetzeltes on the plates, sprinkling
with the remaining parsley.
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