Spargel nach Walliser Art
Dress your asparagus in raclette and Rohschinken.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged Valais
Dress your asparagus in raclette and Rohschinken.
This recipe comes from Marianne Kaltenbach’s Aus Schweizer Küche, where the potato is sliced in rounds and an interesting ingredient is added—Milchkaffee. If you don’t have it at hand, you can use just milk, or even a glass of white wine.
My husband requests Cholera (the classic Walliser potato and cheese filled pie) on a bi-weekly basis, but during the summer months I am disenchanted by the idea of wrapping potatoes in pastry.
Wrapping bacon, cheese, and peaches I'm OK with.
It felt a little strange, putting tomatoes in my fondue pot...
There is a persistent rumour that the dish is indeed named for the disease Cholera, after a particularly bad outbreak in the 1830. People in the Wallis stayed home to avoid contamination and were forced to use things they already had in their larder and gardens to feed their families.
More likely, however, is that it's named after the glowing coal in the fireplace where the pan would have sat to bake.
High on a Walliser mountain is the tiny community of Mund, who harvest no more than five kilos per year. Saffron grows from crocus flowers, each bloom yielding only three thin scarlet threads. It takes over a hundred flowers to make a single gram, which can cost upwards of 30 francs.
Wähe makes an excellent breakfast, lunch or dinner and whether sweet or savoury, it's a great way to use up any sort of surplus—fruit, vegetable, or a pile of mystery cheese in your cheese box.
"Why would you even bother to eat an apricot that didn't come from the Wallis?"
This is a sentiment shared by most Swiss people.
Sii is a little like bread pudding, only with wine instead of milk. You soak the bread and dried fruit in wine overnight, then mix it together and warm it in some butter. I made two versions: one with Walliser white wine and apricots, and the traditional with red wine and raisins.
