Mr Who
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The best dish from Swiss cuisine known around the world is definitely "Züri Gschnätzlets"! Here comes the receipe:
Cream based sauces abound in traditional Swiss cuisine, as does veal. This dish, officially named Zürcher Geschnetzeltes but always called Züri Gschnätzlets by the locals, appears a lot on traditional restaurant menus in Zürich and around the country. It's very easy to make at home, but it's very rich, so I don't make it that often, but it is very good and very Swiss. It could easily be turned into a vegetarian dish by omitting the meat and adding a meat substitute, or just increasing the mushrooms.
Zürich style veal in cream and wine sauce (Züri Gschnätzlets)
(adapted from the Betty Bossi Schweizer Spezialitäten cookbook)
* 400g (a bit less than 1 lb) of veal, cut into pieces (if you are anti-veal, use turkey instead.)
* 200g (about 7 ounces) calf's kidney, cut into pieces (I usually substitute a couple of fat cervelas, or frankfurter style sausages, for this, as I've done in the version in the picture. This is not very traditional though! Another possiblity is to use sweetbreads. Or, just increase the veal)
* 1 Tbs. butter + butter for sautéing the meat
* 1/2 of an onion or 1 shallot, chopped fine
* 200g (about 7 ounces) mushrooms, sliced
* 1 cup of a young white wine (see notes)
* 1 cup cream
* 1 Tbs flour
* 1 Tbs cornflour
Sauté the veal and heart or cervelas briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
Add the wine and cook down rapidly over high heat. Add the meat back.
Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti.
This is a very rich dish, so a little goes a long way. Serve with a crisp salad of mixed greens or an endive salad plus (a must!) "Röschti" (hash browns Swiss style), rice or noodles.
The use of young, rather sour white wine does cut down on the richness of the sauce. Try to find a young Sauvignon Blanc or Chenin Blanc - not a full-bodied Chardonnay or so. Of course, getting a Swiss wine is best but that's difficult to find outside of Switzerland. If your wine is too mellow, add some lemon juice to the sauce (as you would do for fondue). |
Goddess of Grammar
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I'm not "from" Switzerland, but I live in Switzerland. If I understand your question, you have a Swiss friend visiting you in the US. So serving him Zurchergeschneltzes would be quite odd. (although it IS really good--ask him to make it for YOU!) Serve American food.
My vote goes to corn-on-the-cob. Very good, costs like 2 franks a cob here so it's not eaten much. Or one of those giant steaks. Beef isn't usually cut into steaks here and there's no way you'll find a 12 oz. one. |
madonna_toller
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1. There are plenty of REAL Swiss on this forum
2. The swiss cuisine is not only Fondue but also very regional. A famous dish is also "Züri-Geschnetzeltes" (small pieces of veal meat in a creamy white wine sauce and mushrooms), Bratwurst and Rösti,gebackene Eglifilets (battered sweet water fish served with tartar sauce) asf.
Visit one of the websites with swiss dishes and you'll be surprised! |
eudosson
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Yes - I am swiss too. Züri gschnätzeltes is maybe famous in zürich, but not in whole switzerland. Swiss like to eat fondue chinoise (like fondue - but with meat) and raclette. Alpen Makkaroni is also famous. Alpen Makkaroni is a meat with apples, macaroni, potatos,onion and so on.
Greetings - Mike |
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