Edition 3 / 2023
Conteserböck with red wine and cinnamon sauce
Doris Melchior-Lanicca, Hotel Restaurant Rofflaschlucht
Recipe from the Viamala Fokus issue 3 / 2023.
Originally a typical Walser Good Friday recipe, Conteserböcke are now very popular all year round as a starter or main course and are also known as "Bünder Chugle", or "Egls Bov" in Romansh. Owned by the Melchior family since 1833, Doris and Fluregn Melchior-Lanicca have been running the business together with their children since 1995. The small, cozy inn has been gently renovated in recent years and, together with the Rofflaschlucht gorge, the associated house museum and the rock gallery to the waterfall, forms the tourist offer in the Rofflaschlucht gorge. The hotel and restaurant are open daily from the beginning of May to the end of October.
Recipe to follow
| 8 | boiled eggs (at least 5 minutes), peeled and patted dry |
| approx. 0.5 l | Rapeseed or sunflower oil for frying |
| 2 | Eggs |
| 0.3 kg | Flour |
| Something | Salt |
| Milk water | |
| 4 dl | Red wine |
| 2 dl | Water |
| 80 g | Sugar |
| 1 | Cinnamon stick |
Preparation
Heat the oil in a cast iron pan or deep fryer. Dip the boiled eggs in the batter, fry in the oil until they float, remove, drain and dip in the batter again. Repeat the process until all the batter has been used up. The finished "Conteserböck" are then about the size of a fist and are served with the red wine and cinnamon sauce.