Recipes

Oat Flakes

For the oat flakes, knead all ingredients into a dough and then form loaves. Sprinkle with sesame seeds and bake in the oven at 200 degrees for 20 minutes.

Bacon Boletus Dumplings

For the bacon porcini dumplings, first soak the dried porcini mushrooms in lukewarm water. For the dumpling dough, boil the potatoes, peel them while still hot and press them through a potato ricer. Mix the mixture with the remaining ingredients, preferably with your hands, to form a dough. Let the dough rest a bit and … Read more

Carp Baked

Debone the carp fillets with kitchen tweezers or have them already cupped at the fishmonger. Place the fillets next to each other in a deep bowl, sprinkle with lemon juice, place a clove of garlic crushed with the back of a knife on each fillet and leave to marinate, covered, in the refrigerator for 2 … Read more

Chicken Broth

Prepare the chicken from the poultry dealer and tie well. Place the chicken and chicken giblets in a large saucepan and cover well with cold water. Cover and bring to a boil over medium heat. Once the water boils, turn the flame down very low so that it bubbles just a tiny bit. Skim carefully … Read more

Rabbit Fillets with Wild Garlic Spinach

Prepare and make: about 40 min. Prepare: Preheat kitchen stove to 60 °C, plate and plate. Season the rabbit fillets with salt and a little pepper (from the pepper mill). Place 3 wild garlic leaves on each rabbit fillet, roll up from the thinner end with the wild garlic side facing inwards, and place on … Read more

Herring Cheese

For the herring cheese boil the potato peel and mash, mix with the canola oil, sour cream and mustard, mash with a masher. Mix in the remaining ingredients. Serve with bread or pastries.

Ticino Carnival Risotto

Bring the soup to a boil. Sauté finely chopped shallot together with the long grain rice in butter (1) until soft. Extinguish with grape juice. Make whole. Gradually add boiling hot soup. Stir over medium heat to make a creamy, still slightly soupy risotto. At the same time, toast the luganighe in a pan over … Read more

Fir Tip Jam

Soak the fir tips in cold water for one night. Use so much water that the tops are with the lid closed. Boil in the same water the following day for 120 minutes. Strain, add sugar. Cook again for 2 hours, stirring frequently. Add the gelling agent to the red-brown liquid.

Hungarian Goulash

For the Hungarian goulash, heat clarified butter in a saucepan and sauté onions and garlic in it without letting them take color. Sprinkle paprika and roast briefly, deglaze with wine. Add the meat cubes and brown, add salt, cumin and paradeis pulp. Cover and simmer at low temperature in its own juice, stirring from time … Read more