in Switzerland

Zigerhöreli

updated

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Ingredients for 4 servings:

  • 600 g pasta (Hörnli), small curved pasta
  • 1 tbsp oil
  • 3 onions
  • 2 tbsp butter
  • 2 dl milk
  • 2 dl cream, semi-skimmed, (half cream)
  • 200 g cheese (Ziger), grated,
  • nutmeg
  • pepper
  • Salt
  • applesauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Authentic Glarus traditional recipe with Schabziger

Cook the Hörnli (corn pasta) in salted water al dente. Finely chop an onion and sauté in butter until golden brown. Add the cream, milk, and Ziger cheese, and bring to a boil. Then stir in the Hörnli cheese and heat again. This is served with Bölleschweissi (a dish made from sauerkraut): Thinly slice two onions, dust with flour, and gently fry in oil until dark brown. Applesauce (homemade or canned) is traditionally served with the dish. Ziger is a green hard cheese from the Glarus region, available primarily in Switzerland and the Netherlands.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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