Sushi Mountain Style

Ingredients for 4 servings:

• 100 g corn semolina (Bramata), coarse
• 100 g cottage cheese
• 50 g cheese (Gruyere recent), finely diced
• 50 g dried tomatoes in oil
• 1 tbsp capers
• 1 tbsp onion(s) (silver onions)
• 10 Pepper (Pepperdews), without filling
• 200 g ham (Grisons raw ham)
• 1 bunch basil, large leaves
• some thyme, fresh
• some tarragon, fresh
• some marjoram, fresh
• some oregano, fresh
• some basil, fresh
• salt and pepper
• wine, white
• Vinegar (rice vinegar)
• Worcestershire sauce
• Soy sauce
• Paprika powder

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Sushi Graubünden style (Graubünden -> inhabitants of Graubünden, a Swiss mountain canton)

Boil the Bramata in water without salt; it may still have a bit of a bite. To cool quickly, spread it thinly on a baking sheet and cover with cling film. Place the film directly on the Bramata to prevent a skin from forming. Once cooled, combine the Bramata with cottage cheese, crème fraîche, Gruyère, pepperdews, and herbs until spreadable. Season lightly with salt, pepper, soy sauce, Worcestershire sauce, rice vinegar, white wine, paprika, and plenty of herbs: thyme, tarragon, marjoram. Roughly dice the tomatoes, lightly chop the capers and shallots, and mix. Season to taste (Tabasco green, cayenne pepper). Line a clean tea towel, cover it with a wide strip (50-60 cm) of cling film, and lay out the prosciutto di cured ham, slightly overlapping it, as wide as two slices are long; the length can be adjusted. Spread the Bramata mixture evenly to a thickness of about 5 mm. Arrange the torn basil leaves in the upper third of the surface, about 6-8 cm wide along the entire length. Spread the tomato filling on the basil leaves, spreading or dressing it to a size roughly the thickness of a thumb. Roll the whole thing up tightly but carefully using the cloth and film, making sure that the film does not get rolled up. Chill the finished roll for at least 2 hours and remove it from the refrigerator until it has reached room temperature before eating. A professionally sharp knife is essential for cutting. A salmon or filleting knife is best. My version is only similar to sushi in that both are rolled up. The quantities can be adjusted. Basically, this dish is very easy to make, is an absolute eye-catcher and can be varied and adapted very easily. I consider myself the inventor of the Sushi Mountain Style and enjoy every new variation.