Cholera from the Goms Valley

Preparation

  1. Chop the onions into slices. Fry the onions in a frying pan with butter. 
  2. Chop the leeks into two lengthways and wash each half in cold water. Then cut the leeks into slices of 2 to 3cm and blanch them for 3 to 5 minutes max in lightly salted boiling water. Drain and rinse them under cold running water to stop them cooking further.
  3. Chop the apples into little pieces. Fry the apple pieces in a frying pan with butter. Mix the onions, leeks and apples and season well.
  4. Cook the potatoes in boiling water for 25 minutes. Then peel the skins off and cut the potatoes into small cubes of around 2cm. Add to the apple/leek/onion mixture. 
  5. Grate the raclette cheese and add to the mixture.
  6. In a deep baking tin, lay the pastry out and fill with the mixture. Cover over with the pastry. Cook in the oven for an hour at 170°C.

 

Suggestion: Serve with green salad and a Petite Arvine wine from Valais.

Recipe: Fernando Michlig, Restaurant Tenne, Gluringen

Preparation

  1. Chop the onions into slices. Fry the onions in a frying pan with butter. 
  2. Chop the leeks into two lengthways and wash each half in cold water. Then cut the leeks into slices of 2 to 3cm and blanch them for 3 to 5 minutes max in lightly salted boiling water. Drain and rinse them under cold running water to stop them cooking further.
  3. Chop the apples into little pieces. Fry the apple pieces in a frying pan with butter. Mix the onions, leeks and apples and season well.
  4. Cook the potatoes in boiling water for 25 minutes. Then peel the skins off and cut the potatoes into small cubes of around 2cm. Add to the apple/leek/onion mixture. 
  5. Grate the raclette cheese and add to the mixture.
  6. In a deep baking tin, lay the pastry out and fill with the mixture. Cover over with the pastry. Cook in the oven for an hour at 170°C.

 

Suggestion: Serve with green salad and a Petite Arvine wine from Valais.

Recipe: Fernando Michlig, Restaurant Tenne, Gluringen