Imagine a world where hearty, soulful dishes meet premium quality, locally-sourced ingredients, set against a backdrop of snow-capped mountains and vibrant green pastures. This is the culinary world of the Alpine region, spanning across eight European countries, all united by the majestic Alpine range.
Raclette: Switzerland’s Winter Warmer
A classic Swiss dish, Raclette, is a semi-hard cheese typically fashioned into a wheel, and then melted and scraped onto potatoes, pickles, and cured meats.
Ingredients
- 1 wheel of Raclette cheese
- Small potatoes
- Pickles and pickled onions
- Assorted cured meats
- Freshly ground black pepper
Preparation
- Boil the potatoes until tender. Keep warm.
- Arrange the cured meats, pickles, and onions on a platter.
- Heat a section of the Raclette cheese until it starts to melt and bubble.
- Scrape the melted cheese over the potatoes and cured meats. Season with black pepper.
- Repeat the process, ensuring everyone gets a serving of the hot, melted cheese.
Kaiserschmarrn: Austria’s Royal Treat
Next, we journey to Austria for Kaiserschmarrn, a light, caramelized pancake split into pieces while frying, sprinkled with powdered sugar, and served with fruit preserves.
Ingredients
- 6 eggs
- 2 cups flour
- 1/4 cup sugar
- 1 1/2 cups milk
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- Butter for frying
- Powdered sugar for dusting
- Fruit preserves for serving
Preparation
- Separate the eggs. Beat the yolks with flour, sugar, milk, rum, and vanilla extract to form a smooth batter.
- Whip the egg whites until stiff and fold into the batter.
- Melt some butter in a large frying pan, pour in the batter, and cook over medium heat until the bottom is golden brown.
- Flip the pancake and tear it into pieces with two forks. Continue to fry until golden.
- Dust with powdered sugar and serve with fruit preserves.
Polenta e Spezzatino: A Comforting Duo from Italy
Polenta e Spezzatino, polenta with stew, is a staple in the Italian Alps. It’s simple, hearty, and showcases the region’s quality cornmeal and meats.
Ingredients for Polenta
- 1 cup polenta
- 4 cups water
- Salt to taste
- 2 tablespoons butter
Ingredients for Spezzatino
- 500g beef, cut into cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can peeled tomatoes
- 1 cup red wine
- Salt and pepper to taste
- Olive oil
Preparation
- For the polenta, bring water to a boil, add salt, then slowly whisk in the polenta. Reduce heat to low and cook, stirring, until thickened. Stir in butter.
- For the spezzatino, heat oil in a pot, add beef, and brown on all sides. Add the vegetables and cook until softened.
- Add the tomatoes and wine, season with salt and pepper, then cover and simmer until the meat is tender.
- Serve the hot polenta with the spezzatino ladled on top.
The cuisine of the Alps, while simple and rustic, embodies the very soul of the region – it’s warming, comforting, and deeply tied to the land and the seasons.
Cheese Fondue: The Epitome of Swiss Conviviality
Switzerland’s cheese fondue, a communal dish that turns mealtime into an event, epitomizes Alpine cuisine. Rich, melted cheese served in a communal pot where diners dip pieces of bread.
Ingredients
- 200g Gruyère cheese
- 200g Emmental cheese
- 2 cloves garlic
- 300ml dry white wine
- 3 teaspoons cornflour
- 3 tablespoons kirsch (cherry schnapps)
- Freshly ground black pepper
- Freshly grated nutmeg
- 1 French baguette
Preparation
- Grate both cheeses and set aside. Slice the baguette into bite-sized pieces.
- Cut the garlic cloves in half and rub the cut sides all over the inside of the fondue pot.
- Pour the wine into the pot and heat gently until hot, but not boiling.
- Gradually add the cheese, stirring until melted and smooth.
- In a small bowl, blend the cornflour smoothly with the kirsch, then stir into the cheese mixture.
- Continue to cook gently, stirring constantly until the mixture is thick and creamy. Do not let it boil.
- Season with pepper and grated nutmeg to taste.
- To serve, spear the bread pieces with fondue forks and dip into the cheese.
Savoyarde Tartiflette: A French Alpine Luxury
In the French Alps, the Savoyarde Tartiflette, a dish of potatoes, reblochon cheese, lardons, and onions is a must-try.
Ingredients
- 1kg waxy potatoes
- 200g smoked bacon lardons
- 1 large onion, finely sliced
- 2 cloves garlic, chopped
- 150ml white wine
- 1 whole Reblochon cheese
- Salt and pepper to taste
Preparation
- Preheat the oven to 200C.
- Boil the potatoes until tender, then slice.
- Sauté the lardons, onion, and garlic in a large frying pan until golden.
- Add the wine to the pan and let it bubble for a couple of minutes.
- In a large baking dish, layer half the potatoes, half the lardon mixture, then season. Repeat the layers.
- Slice the Reblochon and lay it on top of the layered ingredients.
- Bake for 20 minutes, or until the cheese is bubbling and golden.
The rich tapestry of flavors from Alpine cuisine is rooted in its tradition, geography, and the necessity of cooking hearty food to ward off the mountain chill. From the delectable cheeses of Switzerland to the comforting dishes of the Italian Alps, the culinary traditions of this region are as diverse and impressive as the landscapes themselves. Bon Appétit!
