Recipes for a classic Swiss Apéro
Instructions for a classic Swiss Apéro:
In Switzerland, gourmets usually enjoy the Apéro in its traditional form. The fine meat specialities take centre stage, served on their own and as savoury snacks. Preparation is really easy.
Ingredients: Swiss meat specialities such as Bündnerfleisch (Air dried Grisons beef), Walliser Trockenfleisch (Valais air-dried beef), Appenzeller Mostbröckli, Swiss Salami, Cured Ham or Landjäger. A selection of cheeses, e.g. Sbrinz or Brie. Grapes, Walnuts and a little bit of cress.
Preparation: Arrange Swiss meat specialities in slices on a serving plate or dish together with the other ingredients. And the Apéro is completed! White or red wine goes wonderfully with this and complements the refined taste of the specialities.
Serving suggestions by star chef Andreas C. Studer:
Swiss meat specialities are a great treat on their own, but can also be combined with other ingredients to produce excellent results – Andreas C. Studer, a Swiss himself, gives away his insider’s tips for something out of the ordinary:
1. Bündnerfleisch (Air dried Grisons beef) with cream cheese and herbs (for 20 appetisers)
Ingredients: 20 slices of Bündnerfleisch, 200 g of full-fat cream cheese, suitable herbs such as chervil, parsley and chives. Salt and freshly-ground pepper.
Preparation: Mix cream cheese with freshly chopped herbs and season to taste. Take out small portions with a teaspoon and roll them into the slices of Bündnerfleisch.
2. Walliser Trockenfleisch (Valais air-dried beef) with pickles (for 20 appetisers)
Ingredients: 20 slices of Walliser Trockenfleisch, 200 g of drained mixed pickles, 20 Spreewald gherkins, quartered longways and halved, 20 toasted baguette slices, 0.5 cm thick.
Preparation: Wrap pickles and Spreewald gherkins in the Walliser Trockenfleisch and place on the baguette slices.
3. Cured Ham with tomato and basil filling (for 20 appetisers)
Ingredients: 20 slices of Cured Ham, 300 g of drained dried tomatoes in oil, 1 bunch of basil, 20 small pieces of Sbrinz (Swiss hard cheese) or Parmesan.
Preparation: Roll tomatoes, basil and Sbrinz together in the Cured Ham.