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| Mr Five Star and World Travel and Dinning Reviews & Resources |
| Röschti Potatoes (Swiss)Featured |
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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: <
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>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"??
From: "guy grenny"
Here is the best place for Rosti in Bern Switzerland, Restaurant Brasserie Anker Bern
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