I recently discovered the Bündnerfleisch after some research I discovered that it originated in the canton the same name - the canton of Grisons. Deemed healthy and natural, it comes from mountain farms that thrive in a protected environment ... ... Its manufacture is ancestral, almost as old as civilization Bern. This delicacy is made of the finest cuts of beef, which are seasoned with a spice mixture, then dried in the fresh air and invigorating the valleys of Grisons. In short, it's jerky some will say. Others prefer to keep a little mystery and report that the manufacturing Bündnerfleisch requires a knowledge jealously guarded by a few Insiders who will pass it on from generation to generation. To keep is simple, keep preferably whole pieces of Bündnerfleisch dry and cool place, preferably away from light. Wrapped in tissue paper or parchment well protected refrigerator, it can be kept several weeks. The meat is absolutely perfect as an aperitif associated with a goat cheese cream pepper to taste Espelette is really delicious. The older is married with the sweet mixture of fresh small green asparagus, trying urgently;)
Ingredients 6 + 6 glasses small bites:
- 1 small glass jar of small green asparagus
- 400 g of fresh cheese
- 2 tbsp olive oil 5 sprigs
- basil 2 tbsp 0% cottage cheese
- groups Bündnerfleisch
- 2 tbsp walnut Perigord
- Espelette, salt
Preparation:
- In a bowl, put the cheese, olive oil and cheese, mixing well
- In a freezer bag you put two tablespoons of nuts, close the bag and then rock out by typing with a rolling pin, add to your mix
- Sprinkle a few tablespoons of chili powder espelette to taste with salt and then, mix
- the aid of a pocket Socket, fill your glasses
- Chop the cilantro you turn on the mixture
- Roll the asparagus in the Grison meat, put on glasses
Small very nice alternative: a slice of meat Grisons place a teaspoon of cheese mixture with the goat and two small asparagus roll. For an appetizer is not only unique but also very good!!
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