Guide
The first two weeks of "Schnitz und Drunder"
by Simon Balissat
Züri Gschnätzlets with rösti
20.4.2020
Translation: machine translated
I always cook from 11 a.m. in the livestream on YouTube and Facebook. Today it's Züri Gschnätzlets with rösti
Today would be Sechseläuten in Zurich, which is why I'm cooking this classic from Zurich. The recipe is very simple. You can cook a vegetarian version with tofu or mushrooms.
Shopping list
- Sliced veal
- Potatoes
- Cream
- Shallots
- White wine
- Butter
- Parsley (if you like)
Recipe
Rösti
- Shred the potatoes and place in a cast iron pan over a medium heat. Stir-fry for a few minutes, then shape into a cake and cover with a lid
- After 15 minutes, a golden crust should have formed. Turn the rösti over with the help of a plate and fry for another 15 minutes on the other side.
Züri Gschnätzlets
- Sear the veal in clarified butter or oil and keep warm on a plate in the oven before any water comes out of the meat.
- Sauté the chopped shallots over a medium heat until translucent and deglaze with white wine.
- Reduce the white wine by half, then add the cream and bring the sauce to the boil briefly.
- Thicken the sauce with a little sauce thickener if necessary.
- Add the meat back to the sauce and remove from the heat immediately. The meat must no longer cook. Stir in the chopped parsley.
Serve the rösti and sliced meat on warmed plates.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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