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Archiver > SWITZERLAND > 2001-10 > 1002228049


From: "guy grenny" <>
Subject: [SWITZ] Swiss "Röschti" (recipe)
Date: Thu, 4 Oct 2001 13:40:49 -0700
References: <11f.527279f.28ed1790@aol.com>


Lieber Herr Hunziker,
When you speak of "Röschti" recipes (glorified hashbrowns), they are
as varied as there are cantons and cooks. You could call it a Swiss
national dish. Traditionalists take great pride in their product. It
is eaten as a maindish in Switzerland, often served along with varied
types of sausages.

Here is the Basic Berner Röschti recipe:
1 Kilo (2 lbs) boiled potatoes, on the underdone side (not soft). .
1 teasp. salt
3 Tbs. clarified butter or lard and butter mix.
2 Tbs. milk

Peel and grate potatoes to rough long strips (coarse hashbrowns).
Sprinkle with salt. In heavy frying pan, heat butter/lard, add
potatoes and shape into tight round, flat cake (tart shape). Sprinkle
milk over potatoes. Place heavy plate (slightly smaller than pan)
directly on top of potatoes. This pushes air out and holds potatoes
down.
As soon as potatoes crackle in a frying mode, turn heat way down to
let fry ("röschten") very, very slowly to a deep golden, heavy crust
for approx. 30 min. A wonderful crunchy crust, maybe half an inch
thick, is the goal.
Many cooks ruin that effect by "worrying too much about the potatoes
and turning them in an untimely fashion" and therefore ruin the end
result (say the experts).

After the desired crust has formed (ca. 30 mins.), place hotpad on top
of cover plate and hold down securely. Grabbing handle, firmly turn
pan upside down and your Röschti should be sitting pretty, crust side
up and ready to serve.

Röschti Variations:
"Röschti with Bacon": before frying, mix tiny bacon cubes (lean) with
potatoes .
"Röschti with Onions": the Aargauer (Canton Aargau) mix sliced onions
and often bacon into their potatoes
"Röschti with Cheese": the Urner (Uri), Walliser (Wallis/Valais) and
Appenzeller add rich cheese cublets. The Appenzeller, however, also
add bacon with their tasty cheese Röschti; whereas the people from Uri
and Wallis leave out the bacon and prefer adding chopped onions. Some
traditionalists even add a few teaspoonsful of coffee!
In Luzern and Schaffhausen they like adding some cooked maccaroni to
the potatoes.
Would you believe, Tessiner (Ticino) throw in some spaghetti and yes,
prefer adding roasted garlic slices.
There are wonderful regional "Älpler-Röschti" - as varied as the
names of our beautiful Alps.

These tips are quoted directli from "Ächti Schwizer Chuchi" (Genuine
Swiss Kitchen) written by Marianne Kaltenbach , Buchclub Ex Libris
Zürich 1983 printed by Hallwag AG Bern. Of course I translated this -
as it only seems to be printed in German.
E Guete!
Hanneli



----- Original Message -----
From: <>
To: <>
Sent: Wednesday, October 03, 2001 6:38 PM
Subject: [SWITZ] Hello Hunziker's
> Am still searching for relatives of Jakob Hunziker, b 1596. Have
traced blood
> line down to my gr gr grandfather who came to America in 1881, but
still lots
> of missing pieces. Also does any one have a instructions on making a
Swiss
> dish called "Rosti"??


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