Edition 2 / 2018

Recipe from the Viamala Fokus issue 2 / 2018.

"Luzi, Curdin, Annelise, Sonja, Emilie, Hampi, Arthur, Walter, Georg, Simon and Daniel are not just the names of my dishes, they are the names of real people from the region."

Whether it's fish, meat, vegetables or fruit, no matter what I prepare, my producers are my inspiration. They are people, friends, who love and care for their own products and stand behind them wholeheartedly. I bring their enthusiasm and passion to the plate and add a pinch of Ticino, where I lived and cooked for 28 years. As a culinary tip, I present Simon's ravioli with lamb from the Safien valley. Annelise's saffron gives the sauce that little bit extra and Arthur's vegetables from Valendas round off the whole dish.

Sauté the lamb with the shallots, vegetables and garlic and deglaze with the stock. Add the herbs and braise in the oven at 170 degrees for approx. 2 hours. Then chop finely and season to taste again.

Place all the ingredients in a dough mixer and add a little water if necessary, stir for approx. 5 - 10 minutes, shape into a block and leave to rest (vacuum-sealing would be best).

Finely dice the shallot and sauté in the butter. Add the saffron and deglaze with sherry. Add the cream and stock. Then reduce.

Cut everything into large cubes and then fry slowly in olive oil until it still has a bite. Finally, season with salt, pepper, a dash of lemon and fresh herbs.