All in Swiss Main Courses

Spargel und Schinkli

Spargel und Schinkli

I know it's much easier to buy a tube, but impossibly light, creamy, homemade mayo is not only more delicious, it's also surprisingly easy to make, especially with an immersion blender.

Pair it with ham, asparagus, and a poached egg for a perfect light spring dinner.

Mönchsbart Spaghetti

Mönchsbart Spaghetti

The Mönchsbart that arrives each spring in Switzerland is mostly grown next door along the Italian coast and in Ticino, where it is known as barbe di frate or agretti. Although its season is extremely limited, I managed to find it in my local Coop in the middle of the Emmental. 

Schinken im Teig

Schinken im Teig

Schinken im Teig just means ham in dough.

The Swiss love wrapping their meat in dough, whether it be a light, flaky pastry or a thick, chewy bread crust. Sometimes the pork is first studded with dried fruit and carefully wrapped with bacon.

This impressive, golden encrusted meat is often served for special occasions or Sunday dinner.

Walliser Cholera

Walliser Cholera

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.