Edition 1 / 2018
Buttermilk biscuits from the Ore Mountains
by Torsten Rönisch - Head Chef Hotel Restaurant Capricorns Wergenstein
Recipe from the Viamala Fokus issue 1 / 2018.
"In my kitchen, I take particular care to use local products creatively. I like to interpret dishes from my home region of Saxony with ingredients from the Schams."
One of these dishes is buttermilk Getzen, which I often cooked during my apprenticeship at the Dresden Hilton. Using buttermilk from the Andeer dairy, I was one of the first people to add the Getzen to our menu. However, as they are hardly known in Switzerland, we first had to work out a suitable translation - which is why we call them "Buttermilch-Kartoffeltaler".
This simple side dish tastes particularly good with a fine spring salad or, in our restaurant, always with a tasty piece of meat.
Recipe to follow
| 800 g | Floury potatoes (Agria or Laura) Or an old floury variety from Marcel Heinrich e.g. Guarda |
| 300 g | Jacket potatoes from the day before |
| 1 | Onion or 2 shallots |
| 2 | Garlic cloves |
| 1/8 liter | Buttermilk, the good stuff from Andeer |
| 1/2 TSP | Caraway seeds |
| 1 TSP | Salt Black pepper |
| 100 g | Pancetta |
| 2 TABLESPOONS | Clarified butter |
Preparation
Peel and grate the raw potatoes and place in a sieve to catch the liquid. Peel the jacket potatoes and grate them too. Mix the grated raw and cooked potatoes with the drained liquid. Finely chop the garlic and onions and add to the potato mixture with the buttermilk. Mix everything into a thick mash and heat the oven to 200 degrees. Cut the pancetta into cubes and fry the rösti in a pan until golden brown. Add the grits mixture and mix well. Bake in the oven at 180 degrees for about an hour until golden brown.
Serving suggestion
Ideal with salad or as a side dish with braised roasts and with a great sauce.