Swiss-Style Cooking
This menu is very much like Zürich itself – a mix of classic and contemporary. It’s also something of a farewell to winter, since most of these dishes are rich, hearty and best enjoyed at home when it’s cold and windy outside. So, before the last bitter chills of March give way to the warm breezes of spring, prepare these traditional dishes for family and friends to toast the end of a season. Today, we share our roasted chestnuts recipe.
Roasted Chestnuts Recipe
The scent of roasted chestnuts wafting through the winter streets of Zürich is irresistible – and the addictive crunch combined with the sweet and salty flavor makes it an ideal snack. Make a large batch before friends come over and serve with cocktails or a crisp blond beer; then, if there are any left over, turn them into a treat to take home by tying them in a parchment pouch and stuffing them into your guests’ pockets.
Yield: 6 servings
Ingredients:
2 lbs chestnuts
Directions:
Preheat oven to 400° F. Using a paring knife, cut an X into the flat side of each chestnut. Place chestnuts into roasting pan and bake in oven for 20 to 25 minutes, until inside is tender and skins peel open. Serve warm. To eat, peel away outer shell and inner white skin.
After trying our roasted chestnuts recipe, try these:
- Because no Swiss menu would be complete without fondue. While fondue is a dish that’s famous for sharing, the buttery flavor and oozing texture of the cheese will make you want to save it all for yourself.
- The key to succulent, falling-off-the-bone meat is to braise the pork at a medium-low temperature for a few hours and then allow it to cool in the braising liquid. This dish will taste even better the next day as it develops more flavor, so it’s the ideal meal to make on a weekend and reheat on a weeknight after work.
