Edition 1 / 2020

Recipe from the Viamala Fokus issue 1 / 2020.

In the Schams and Rheinwald region, farms produce and process products of the highest quality. Local restaurateurs are also inspired by this, with the result that local eggs or highland cattle from the neighboring farm can increasingly be found on menus. For this to be possible, restaurants, farmers and local processing companies need to work closely together.

To further strengthen this collaboration, the PRE Severin association has published the recipe collection "digl funs an la padeala". It contains traditional and modern recipes with regional ingredients. A list of producers where local products are available has also been compiled. The aim is to promote exchange between the local population and gastronomy and to create a sustainable network of producers and restaurateurs in the region.

One of the recipes from the recipe collection is the "Schamser Nedels" by Ruth Rudin from Andeer, who provided her mother's recipe for the recipe collection.

Nedels (the Romansh word "Nedel" probably comes from "Knödel") are a traditional Schams dish and are/were cooked in many families. Many different variations have developed. Nedels differ in shape and size and according to their ingredients. They contain grapes, as in this recipe, or cubes of a certain type of meat, or whatever you have at home. Some are served in soup, some without soup, some with cheese and/or gratinated with onions.

Mix the flour, salt and eggs. Add the water to the flour, stir until smooth, beat the dough. Stir the raisins into the batter. Bring the water to the boil and add salt. Using a knife, scrape the dough from the board into the boiling water like spätzli. Scoop the spätzli out of the pan after 2 - 3 minutes and keep warm. Peel the potatoes and cut into small cubes. Bring the water to the boil, season with salt and add the potatoes. Cook over a low heat for 8 - 10 minutes, then drain the water. Arrange the spaetzle and potatoes in layers in a bowl. Sprinkle grated cheese in between. Chop the onion, fry in the butter and scatter over the dish.