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Swiss Roots and Recipes
608-527-6565
Swiss Roots and Recipes
608-527-6565

Meat Pie to Perzockeln

Churer Meat Pie (Churer Fleischtorte)
Ingredients serving four:
Pastry:
3 1/4 cups flour
1/2 cup margarine
1 tsp salt
just under one cup water
yolk of two eggs
Filling:
18 oz mixed ground meat
2 oz bacon, finely chopped
1/2 cup cream
6 oz white bread, diced
hot milk
salt
nutmeg
pepper
Oven temperature: 450 degrees
Directions:
Pie:
1. Rub together the four, margarine and salt
2. Mix the water and one egg yolk, and add to the flour mixture, combining them to form a dough
3. Allow to rest
Filling:
1. Mix together the ground meat, bacon and cream
2. Soften the bread in the hot milk, squeeze dry, then add to the meat along with the onion
3. Season with salt, pepper and nutmeg, and stir well
Assembling:
1. Use two thirds of the dough to line a baking tin. Prick with a fork, and spread the filling over it
2. Roll out a lid with the rest of the dough, and lay it on top
3. Paint the lid with the remaining egg yolk, and prick with a fork
4. Bake for 50 minutes
Serve with a green salad
Zopf made out of two pieces of dough:

Cut dough in two pieces of the same size. Twiddle each to an approx. 24 inch long roll, thinner toward the ends.
Cross in the center as shown on the left. Put top right end to left low and low left end to top right. Then put top left end to right below and low right end to top left. Continue until no more dough is left. Press ends and put below bread.
Follow prior baking directions.
Pizokel with Cabbage (Bizoccals cun ravitscha)
Ingredients for the pizokel for four people:
7 oz buckwheat flour
¼ cup milk
2 beaten eggs
½ oz finely chopped Bündnerfleisch (air-dried beef)
½ oz finely chopped Salsiz (spicy salami-type sausage)
¾ oz finely chopped leek
1 tsp butter
salt
nutmeg
Ingredients for vegetable and bacon accompaniment:
2 oz bacon strips
1 pinch garlic
½ oz finely chopped onion
1 tsp butter
4 oz Savoy cabbage
4 oz spinach
salt
pepper
nutmeg
¼ cup whipping cream
For the pizokel:
1. Put the flour, milk and eggs into a bowl and stir to obtain a smooth dough
2. Braise Bündnerfleisch, Salsiz and leek in the butter, then mix into the dough
3. Spread the soft dough thinly over a clean surface, using your hands. (It will be too soft use a rolling pin)
4. Cut into strips about 2 inches long, and drop into boiling water
5. When they rise to the surface, fish them out with a slotted spoon
For the accompaniment:
1. Cut cabbage and large spinach leaves into large pieces, but leaving no leaves whole, and cook briefly in salted water
2. Drain well. Braise bacon strips, garlic and onion in the butter, add vegetable mixture
3. Add drained pizokel. Season to taste with salt, pepper and nutmeg
4. Stir in cream and serve immdiately
Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves they are known in Rumantsch as "bizochels bluts", or “bald pizokel”.
If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”

Züri Gschnätzlets
Ingredients for four people:
1-1.5 lbs of diced boneless veal or diced beef instead
0.5 lbs of veal kidneys (old school Swiss, very optional)
flour
salt and pepper
4 Tbs. of butter
1 onion, chopped
7 oz. mushrooms, sliced
juice of 1/2 a lemon
7 fl oz. white wine
7 fl oz. cream
chopped parsley

Directions

Dust the veal and the kidneys, if used, in seasoned flour and fry in small batches in the butter in a heavy frying pan. Remove as they are ready and keep warm. Fry the onion gently in the drippings until soft.
Add the mushrooms and lemon juice, cover the pan and cook gently for about 5 minutes until the mushroom juices run. Remove the lid and cook hard to evaporate the juices.
Add the wine and allow to reduce to almost nothing. Add the cream and simmer steadily for about 5 minutes. Return the veal briefly to the pan to warm through. Check seasoning, sprinkle with parsley and serve at once.

Leeks with Sausage Canton Vaud
Ingredients for four people:
1 3/4 lb leeks
1 chopped onion
2 tbs butter
5 fluid oz white wine
3 fluid oz bouillon
salt
pepper
nutmeg
1 tbs flour
7 fluid oz milk
1 lb potatoes, diced
1 saucisson vaudois
1 saucisse au foie (liver sausage)
1 saucisse au chou (cabbage sausage)
Directions:
Wash the leeks, remove any root and the ends of the leaves, cut into pieces 1-2 inches long
2. Sauté the onion in half the butter for five minutes, without letting it color. Add leek and allow to stew together for 2-3 minutes, stirring continuously
3. Season with salt and pepper, add wine and bouillon, and cook covered for another 15 minutes
4. Add the potato, cook for another 10 minutes
5. Add the sausages and simmer in the leek mixture for 20 minutes
6. Heat the remaining butter in a second pan. Add flour, cook together for 2-3 minutes, stirring constantly, then add milk and 10 fluid oz of the liquid from the leeks
7. Mix together well, season with salt, pepper and nutmeg, and cook gently on a low heat for 10 minutes
8. Put the leek mixture and sausages in a sieve and drain well, retaining the cooking liquid (which can be used to make soup)
9. Stir the leek mixture into the milk sauce, and simmer for another 5 minutes with the sausages. If the sauce is too thick, dilute with some of the liquid used for cooking the leeks
10. Remove the sausages, rinse them briefly in hot water.
11. Arrange the leeks on a serving dish, lay the sausages on top
12. Pierce the sausages once or twice with a fork, so that the juice does not spurt out when they are cut, but pours over the vegetables
13. At table cut the sausages on a board
Graubünden Barley Soup (Bündner Gerstensuppe) Vegetarian Version
Ingredients for four people:
1/2 knob of celeriac
2 carrots
2 potatoes
1/2 white cabbage
1 leek
2 tbsp oil
1 stock cube
Salt, ground pepper
Directions:
1. Rinse barley and soak overnight
2. Peel and dice the celeriac, carrots and potatoes
3. Remove the thick ribs from the cabbage, and cut it into strips
4. Cut the leek into rings
5. Heat the oil in a large pan and soften the celeriac, carrots and cabbage
6. Add the barley and leek and top up with two pints of water
7. Add the stock cube and simmer for two hours
8. Before serving season with salt and pepper to taste

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