Free-range chicken breast with lemon balm and Aargauer spring omelette with morels on melted tomatoes Pluck off the leaves of the lemon balm. Lift the skin of the chicken breast slightly from the side and push the lemon balm leaves underneath. Now season the breast with salt and pepper. Sauté with a little bit of … Read more
Pickled vegetables are often served as antipasto – before the primo piatto, which usually consists of pasta, gnocchi or possibly risotto. First, cut the unpeeled zucchini about 1 cm slices and season heartily with salt to extract liquid from the slices. Put them in a sieve for three hours to drain the salty liquid. Heat … Read more
For the eggnog balls, cream butter with sugar and cinnamon, beat in eggs one at a time until well blended. Stir in nuts and knead in flour. Press the dough flat with your hands onto a baking tray lined with baking paper and bake at 200 °C for approx. 25 minutes. Cut into rough pieces … Read more
Quickly mix all ingredients in a bowl or on a work surface to form a shortcrust pastry. Cover with plastic wrap and let rest briefly in the refrigerator. Roll out on a floured work surface or between two baking mats to a thickness of 2 to 3 mm, cut out any shapes and place on … Read more
Wash the trout “Paolo Santonino”, dab dry with kitchen paper, salt and pepper on the outside and inside and lightly flour all around. Heat the oil and butter in a large casserole dish and brown the trout lightly on both sides over a medium heat. Pour on most of the wine, but reserve a glass … Read more
Remove the skin from the sweet potatoes and cut into thick slices. Layer in a gratin dish and pour over the melted butter. Sprinkle with sugar, add lemon and orange juice. Cover the dish with a lid and bake in the oven at 180° Celsius for half an hour. Stir, cut out the cinnamon stick … Read more
Line a casserole dish with smoked bacon, salt and pepper the roast and lard it with the quartered bay leaf and garlic cut into sticks. Place the roast on the bacon layer, spread the soaked, dabbed dry pork net over it and press it firmly at the ends. Add the root vegetables, peeled onions, peppercorns … Read more
Prepare: Rinse tomatoes, drain, remove stalks and cut into coarse pieces. Peel onions, cut into pieces and weigh 500 g. Measure 125 ml (1/8 liter) of red wine vinegar and fruit vinegar. Weigh out 25 g of salt. Prepare: Place vegetables, salt, all spices and both vinegars together in a large saucepan. Let everything boil … Read more
For the chard gratin, wash the chard well. Cut off the stems, chop into bite-sized pieces and bring to the boil in salted water, simmer for about 5 minutes and only then add the whole leaves and cook for another 2 minutes. Then drain in a colander and let cool. Separate the eggs and whisk … Read more
Skin the crumbly veal nut and cut diagonally to the grain into 12-16 slices (based on a nut of 1 kg), tap lightly by hand and place in a greased gratin dish. On top add finely chopped parsley, chives, shallots and mushrooms, mixed with salt, freshly ground pepper and oil. Cover and let stand for … Read more