Swiss Regional Comfort Foods

Ulrich Koepf — Fri, 07 Dec 2018 11:07:00 +0000

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as published in THE LOCAL.CH

The Aargauer Rüeblitorte

Swiss chef Ulrich Koepf has worked all over the world, but his favorite dessert remains a cake from his home canton of Aargau. Here, he takes us on a culinary tour of Switzerland, picking out the local dishes you should look out for.

Switzerland’s food is heavily influenced by the fact that this small country is surrounded by five other nations, all of whom have their own signature dishes. These specialties show how influences from France, Germany, Italy, Austria, and Liechtenstein crossed the border into Switzerland.

Canton Uri: Ryys und Boor

One of the most significant culinary influences is from Italy. During the building of the Gotthard tunnel from 1871 to 1882, Italian workers used to share their risotto with the Swiss workers. The Swiss then added potatoes and leeks to it in order to create a more substantial, heavier meal to get them through the day working in the tunnel.

That is how the dish Ryys und Boor (rice and leeks) was created, which is still today a specialty in the canton of Uri, where you find the northern entrance of the Gotthard tunnel.

Canton Zurich: Schnitzel

In the German-speaking regions of Switzerland, popular items such as Pork Schnitzel with French fries, veal Julienne with mushrooms in a cream sauce served with potato hash browns (Rösti) are likely influenced by Germany and Austria, according to cookbook author Alice Vollenweider, who discovered old recipes from the 19th century which described Geschnetzeltes (Schnitzel). But it was not until 1947 that today’s version of Zürcher Geschnetzeltes (Zurich-style Schnitzel) appeared in a cookbook by Rosa Graf.

Canton Aargau: Schnitz und Drunder and Rüeblitorte

I was born in the northern Swiss canton of Aargau, and one of the food items I grew up with is a dish called Schnitz und Drunder, a one-pot dish consisting of potatoes, bacon, dehydrated pear, and apple sections. A rough translation would be ‘sections and stuff’.

During my childhood, when times were rough, and we couldn’t afford to buy meat, my mother came up with a shortcut to this dish by using leftover bread slices toasted in butter, and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!

For dessert, there was Aargauer Rüeblitorte, a local carrot cake that derives from the name Rüebliland (‘root’ land) in the 19th century, the people living in the region around the capital of Aargau mainly cultivated root vegetables, especially turnips.

My favorite dessert in the world also originated in Aargau. It’s called Bundesrat Schaffner Torte and was created for a newly elected federal councilor by the name of Schaffner back in 1961, when the small community of Graenichen organized a reception for him, and the baker/confectioner Ernst Wolleb created this special cake consisting of multiple layers of meringue, cream, and sponge.

When I tasted this cake for the first time, it almost blew my mind. The texture was absolutely amazing, light, fluffy, and not too sweet. It was like having angels dancing on your tongue! It is still a popular dessert in most parts of Switzerland, but sold under a different name and, in my opinion, not quite like the original.

Cantons Vaud: Ramequin and saucisson en croûte

Should you be traveling through the French-speaking regions of Switzerland, you will note the influence of neighboring France, especially the Alsace region.

My friend Patrick Calvetti and his family own a restaurant in the village of Orbe in the canton of Vaud, where he cooks many specialties with French influences. One is Ramequin, which consists of slices of white bread baked with regional cheeses, covered with a tasty seasoned egg and milk mixture poured over the whole dish before baking.

Another is saucisson en croûte, a well-seasoned pork sausage, poached in a broth with seasoning, leeks, and white wine, then wrapped in a pizza or pastry dough and baked for about 30 minutes. Mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.

Canton Neuchâtel: Jacquerie Neuchateloise

From the canton of Neuchâtel comes Jacquerie Neuchâteloise, a one-pot dish consisting of Sauerkraut (choucroute), bacon, seasonings, and white wine from the Neuchâtel vineyards served with chicken breast. The sauerkraut is slowly cooked with the bacon and white wine, thickened by adding a grated fresh potato, and then served with chicken breast braised in white wine. A sauce is made by adding garlic, butter, anchovies, cream, and parsley.

Geneva: Lac Léman (and elsewhere): Filet de perch

Personally, one of my favorite foods in Switzerland is local fish from the lakes all across Switzerland, such as Egli filet (perch), sautéed in butter with toasted almonds, lemon, and parsley, served with steamed potatoes and wilted garlicky spinach. Yum yum!

Bon Appétit, Buen Provecho, Guten Appetit, Buon Appetito! A version of this article was previously published on Ulrich Koepf’s blog.

The post Swiss Regional Comfort Foods first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

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