Even dough you cannot be in destination all the time you don't have to do without your favourite holiday dishes. We will show you how you can cook our classics from Capalari and Co. at home.
During the winter season, Pascal Bertschinger from Zurich cooks at the Riders Hotel in Laax. "I like it hearty," admits the cook. He does without meat - and relies on regional ingredients such as potatoes from the nearby Albula Valley. These are used, for example, in salad dressings - as here in the recipe. En Guata!
Steam the mountain potatoes until soft, peel and cut them into cubes. Mix the remaining ingredients in a litre measuring cup. Mix with a hand blender until a creamy sauce is formed and season to taste with black pepper.
Carefully cut the lettuce from the stalk into four equal pieces. Under the tap, thoroughly remove any dirt and wring out in a salad spinner.
Remove the stalk from the salad and arrange it on a plate. Spread the dressing between the individual leaves, preferably with a squeeze bottle. Sprinkle the salad with finely chopped chives and roasted hemp seeds.
Preparation: Cut 2 orange and 2 yellow carrots, 1 small celery root and 1 leek into long, thin slices. Marinate generously with salt, pepper, pear vinegar and olive oil. Leave the vegetables to marinate for a day in a closed bag or container.
Cook 50g barley until soft and cool. Cut 1 sour apple into long strips as well and mix with the marinated vegetables. When serving, place the vegetables in a bowl and sprinkle the marinade and a little lemon juice as needed. Pour the barley over the salad and garnish with 20g chopped parsley.
Blanch 100g red and 100g green lentils, peel 100g Hokkaido pumpkin, remove seeds, dice finely and blanch it. Finely dice 80g bell peppers, 50g celery root, 50g zucchini and dress with 1 chopped garlic clove in olive oil. Finely chop 20g parsley and 20g coriander. Mix all ingredients with 50ml mango vinegar and 50ml olive oil and season with salt and pepper
Preparation: Lightly sauté 1 chopped onion and 1 chopped garlic clove, add 1 jar of roasted peppers, 800g strained tomatoes / pelati tomatoes and 1 tablespoon of icing sugar and sauté. Add 1.4l coconut milk, 0.5l vegetable stock and 0.5l water and cook over a low heat until soft. Mix the soup.
Season to taste with salt, pepper and lime juice. If available season with harrisa or marrakesh spice.
Preparations: Dice 1 onion and 700g hokkaido pumpkin and sauté lightly. Cover with 2l vegetable stock and cook on low heat until almost soft. Grate 70g peeled, fresh ginger and add togheter with 10g curcuma. Let it simmer for 10 minutes, then puree it. Season to taste with salt, pepper and a little grated nutmeg
Preparation: Cut 1 onion, 1 carrot and some celery root into fine cubes and sauté lightly in olive oil. Fill up with 0.8l vegetable stock. Finely grate 200g horseradish and add to the vegetable stock. Cook until the vegetables are soft. Add 60ml soy cream, puree everything finely and put it back into the pot. Stir 15g Maizena in a little cold water and add to the boiling soup. Season to taste with salt and pepper. If you like, garnish the soup with some rocket.
Preparation: Fry the cumin without oil in a pan until the seeds start to bounce. Then grind finely in a mortar. Cook the lentils for 10 minutes or until they are soft.
Heat the oil and sauté the chopped onion at medium temperature for 5 minutes. Chop the garlic and ginger and add to the frying pan for 2 minutes. Cut the carrots and celery into fine cubes and fry for 3 - 4 minutes. Add spices and mix well. Add strained tomatoes, vegetable stock and salt. Cover and simmer for 15 minutes. Add cooked lentils and bring to the boil. Serve with chickpeas and chopped parsley.
Tip: If you want a more intense aroma, add more cumin, cinnamon and paprika as desired. If you like it spicy, add some cayenne pepper.
Preparation: Finely chop 3 red onions and 2 cloves of garlic. Heat a large pot with some frying oil. Fry 300g of beef in two portions until it is browned on all sides. Reduce the heat and add 20g paprika powder rubino, 20g parika powder hot and 20g paprika powder smoked with 40g tomato paste to the meat and sauté briefly. Deglaze with 2dl red wine and let it evaporate completely. Add 5dl beef stock and 20g sugar, 10g chopped marjoram, 1 bay leaf, 2 juniper berries and some pimento. Cover the goulash and simmer on a low heat until the meat is cooked. To check this, it is best to prick with a knife into a large piece of meat, if it slips from the knife by itself, the meat is ready. Add 300g potatoes and 300g red peppers and cook until they are soft. Serve with chopped parsley and sour cream.
For the dough, mix all ingredients together and knead for a short time. Wrap in plastic film, put in a cool place for about 2 hours and let it rest.
Mash the potatoes and mix them in a bowl with the diced pears. Grate the mountain cheese and add it to the potato / pear mixture and combine. Season to taste with salt and pepper.
Roll out the pasta dough into thin strips. Spread the mixture evenly on the bottom sheet, brush the pasta sheet with egg yolk and place the second sheet on top. Cut into square ravioli. Press the edges together lightly and boil in salted water.
To finish off the ravioli, melt plenty of butter in a frying pan, add strips of Bündnerfleisch, pears, nuts and parsley and toss the ravioli in it. When serving, add some grated mountain cheese and sprinkle with aged balsamic vinegar.
Preparation: Grease a round cake pan with a diameter of 26 - 28cm and preheat the oven to 180 degrees.
Briefly sauté 330g lotus biscuits with 160 melted butter. Put the mixture in the cake pan, press it and bake at 180 degrees for 4 minutes, take out, reduce the heat to 150 degrees. Mix 300g brown sugar, zest and juice of 1.5 limes with 1kg Philadelphia. Add 4 whole eggs and 1 egg yolk. Pour the mixture into the pan and bake at 150 degrees for 45 minutes. Meanwhile mix 900g crème fraiche and 130g confectioner sugar to a mass and put it in a cool place. As soon as the cake is ready, increase the heat again to 180 degrees. Pour the crème fraiche mixture onto the cake and bake in the oven at 180 degrees for 10 minutes. Let the cake cool down completely and serve.
Mix yoghurt, sugar and lemon juice. Fold in the whipped cream in two rounds until a homogenous mixture is achieved. Refrigerate until serving.
Candied beetroot & ginger:
Cut the beetroot into even cubes, ginger into very fine slices. Make a sugar syrup from equal parts sugar and water. Cover the beetroot and ginger with the sugar syrup in separate pans and bring to the boil. Leave the beetroot and ginger to cool - preferably overnight. Drain and repeat the process 4 - 5 times for the beetroots and 2 - 3 times for the ginger. The ginger is then stored in the sugar syrup. After the last cycle, drain the beetroots and place them on a baking tray lined with baking paper to dry. Leave to dry overnight or for 6 - 8 hours in the oven at low heat. These may still be slightly soft on the inside.
Roast a handful of hazelnuts in the oven at 180 degrees Celsius for about five minutes, wrap them in a kitchen towel while still hot and rub the nuts together to remove the shell, then cut them in half.
Reduced beetroot juice:
Reduce half a litre of beetroot juice by half and season with raw sugar.
Using a tablespoon, place a large heaping of yoghurt mousse in a bowl. Spread candied beetroot, sweet ginger strips and roasted hazelnuts on top. Spread reduced beetroot juice all around. Add a few drops of hazelnut oil to the beetroot juice.