Zurich Culinary specialties
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Zurich Culinary specialties
There isn’t just one typical Swiss cuisine, but numerous cuisines, each affected by the climatic, geologic and mental contact with lands and populations of the other west European countries.
TNevertheless, every part of Switzerland is rich of delicacies. Food lovers who appreciate genuine flavors and close contact with nature will find in Switzerland the ideal place to plan a holiday dedicated to gastronomy and wine production. Not everybody knows in fact that Switzerland boasts a variety of vineyards which has few competitors in Europe, some of which are autochthones and produce precious wines, although not very well known outside the Country.
As for Zurich, influence mostly comes from Germany and consequently, its cuisine is based on tasty dishes made with meat, like würstel, served with cabbages and cheese.
The most famous dish and probably the most exquisite is cut veal, of which you find the recipe below: For those who don’t want to spend much money, but wish to taste something typical and unusual, we suggest to make use of the Preiswert essen , a guide available at the tourist office inside Zurich train station, which offers good tips on cheap and good places where to eat.
Cut meat in Zurich style
Among the numerous delicacies which Swiss gastronomy offers, we picked up the recipe of the “Geschnetzeltes nach Zürcher Art”, or cut veal.
Ingredientsfor 4 persons:
600 gr of veal, cut in small pieces (best if smashed manually, according to tradition).
300 gr fresh mushrooms
1 onion
2 oil spoons
2 dl of white wine
3 dl cream
20 gr butter, 20 gr flour
pepper, spices, salt, parsley
Preparation::
Smash parsley as thin as you can and cut the mushrooms in thin slices. Mix butter with flour until you make a little ball, the so called beurre manié. Heat up the oil in a large pan and fry the veal which had been previously cut in small pieces.
Add onion and mushrooms and roast them gently. Pour wine and cream, mix everything up and add the ball of flour and butter. Increase the heat until the sausage boils. Sprinkle some smashed parsley on it and serve with the traditional potato rösti.(without speck).