Scarpatscha
A savoury bread pudding from canton Graubünden.
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 Graubünden
A savoury bread pudding from canton Graubünden.
Classic Capuns, without the rolling.
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
Asparagus with cured ham from Graubünden and a tangy Bérnaise sauce.
Chur’s meatiest offering, in pie form.
Chubby buckwheat dumplings from canton Graubünden.
The Swiss have some potent elixirs for when they want to make a match. Two of the best are the cherry-flavoured liqueur Röteli, from canton Graubünden, and Brächere Brönnts, a golden caramel schnapps from the Emmental.
Marianne Kaltenbach lists these Polentaknödel as a Bündner speciality in her Aus Schweizer Küchen and drizzles her final, already cheese strewn, product with an espresso cup's worth of melted butter.
This classic Bündner dish is made up of buttery potato niblets, served with cheese, apple or cranberry sauce, and milky coffee.
Wandering bakers ventured forth from Graubünden and eventually made it home—then baked this delicious caramel and walnut tart.
This cocktail uses two quintessentially Swiss drinks: Rivella, Switzerland's milk based soda pop, and Graübunden's favourite spirit, Röteli.
They weren't kidding when they said there were as many versions of Capuns as there are grandmothers in Graubünden.
Capuns are basically a kind of dumpling, wrapped in greens, and simmered in milk or cream.
There are 150 valleys in the canton of Graubünden and each probably has a different version of this, the region's most famous soup.
Different meats and vegetables can be used, but the unchanging ingredient is pearl barley, and it's the texture of the barley that makes this soup particularly satisfying.
Plain in Pigna removes the two most annoying aspects of Rösti-making. Having day old boiled potatoes on hand, and the dreaded flip.
Tatsch is a specialty from Graubunden. It has been described as a sort of sweet kind of spätzli, or akin to the Austrian Kaiserschmarrn, but this is a thicker, chewier kind of dumpling and it pairs perfectly with late summer fruits.
