Edition 1 / 2024
Spaghetti with black Alpine pork bacon and creamed savoy cabbage
From Sandra Emmenegger and the team at Restaurant Muntsulej in Mathon
Recipe from the Viamala Fokus issue 1 / 2024.
After a good 100 years, Black Alpine pigs are back in our region. Thanks to their light, strong build, robustness, undemanding nature and dark coloring, they are predestined for year-round free-range farming in the mountains. Sandra Emmenegger and her team at the Muntsulej restaurant in Mathon regularly process products from the Black Alpine pig. The rich, aromatic mountain grasses and herbs give the pigs' meat a unique taste. In addition to the freshly prepared, seasonal dishes with ingredients from the region, the Muntsulej restaurant also boasts a sun terrace with a magnificent view of the Val Schons and charming hospitality on the upper Muntogna da Schons.
Recipe to follow
| 0.1 l | Olive oil |
| 50 g | Butter |
| 2 pcs. | Onions, peeled and finely sliced |
| 200 g | Black Alpine pork bacon, cut into strips |
| 500 g | Savoy cabbage, finely sliced |
| 0.4 l | Full cream |
| 0.2 l | Beef bouillon |
| 600 g | Spaghetti |
| Salt and pepper |
Preparation
Sauté the bacon, onions and savoy cabbage well in olive oil and butter. Deglaze with stock, bring to the boil, add cream and bring to the boil again. Allow the sauce to reduce slightly, season with salt and pepper. Cook the spaghetti in salted water until ¾ "al dente", drain, finish cooking in the sauce and serve hot. Garnish with grated alpine cheese, crispy fried onions or fresh garden herbs as desired. To Guata!