This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings.
This recipe is from Here's a taste of switzerland by Corwynn Darkholme.
It has been posted for the ZWT-7 tour of Switzerland.
This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills.
This recipe comes from a swiss web site and has been posted here for play in ZWT - 7 World Tour - Switzerland.
The swiss typically use Vaudoise Sauscisson (a coarse, cold-smoked sausage with a hearty taste, made exclusively from pork) The Fribourg
Saucisson (prepared exclusively with pork and is smoked twice) The Boutefas is another smoked pork pork sausage (this may weigh up to 3 kg) The Sauciesse Aux Choux (made from pork and white cabbage) The Sauciesse au Foie ( pork, pork liver) The Neuchatel Saucisson (is a refined mild sausage and is made exclusively from fine pork)
For our purposes I would suggest using pork sausage and smoked pork sausages.
Few recipes are so locally famous, yet so little known elsewhere, as schnitz un knepp from Pennsylvania. It combines two foods, ham and apples, that are staples of Pennsylvania Dutch cooking. Schnitz means "sliced, dried apples" and knepp is "dumpling".
From Heritage of America Cookbook
Delicious Swiss jam cookies our family makes for Christmas. My father is from Switzerland, so I grew up with these yummy cookies. I apologize if the time and yield are slightly off; I generally make 2-4 batches at a time, so it takes an entire evening!
The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.
I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.
I had these little sage fritters at a posh garden party in Switzerland, and they were delicious! I'm making them tonight for starters with the first big sage leaves from my balcony, and thought I'd share the recipe!