Zürcher Geschnetzeltes
Another classic Swiss dish often mentioned in relation to Harmonie. It consists of sliced veal in a creamy mushroom sauce.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Zürcher Geschnetzeltes reflects Switzerland's culinary history, influenced by its geography and the availability of ingredients. The dish showcases Swiss resourcefulness, utilizing readily available veal and dairy. Its origins can be traced back to the rural areas of Zurich, where simple, hearty meals were essential.
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Zürcher Geschnetzeltes is considered a classic Swiss dish, deeply ingrained in the culinary identity of the Zurich region and Switzerland as a whole. It is often served at family gatherings, special occasions, and in traditional Swiss restaurants.
Regional Pride
The dish is a symbol of Zurich's culinary heritage and is often considered a must-try for visitors to the region.
Comfort Food
Zürcher Geschnetzeltes represents comfort food for many Swiss people, evoking feelings of home and tradition.
Restaurant Staple
It is a standard offering in many Swiss restaurants, showcasing the country's culinary traditions to both locals and tourists.
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Zürcher Geschnetzeltes offers a rich and creamy flavor profile, balanced by the earthiness of mushrooms and the subtle tang of white wine or lemon juice. The veal contributes a delicate, savory base.
The primary flavor comes from the tender veal slices, sautéed to a light golden brown. The creamy sauce, typically made with cream, white wine (or lemon juice as a substitute), and beef broth, provides a rich and velvety texture. Mushrooms, commonly Cremini or button mushrooms, add an earthy umami note. Some recipes incorporate finely chopped onions or shallots for added depth. A touch of parsley or chives is often used as a fresh garnish.
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Veal Quality
Use high-quality, tender veal cut specifically for slicing. This ensures a delicate texture and prevents toughness.
Searing Technique
Sear the veal in small batches to prevent overcrowding the pan, which can lower the temperature and result in steaming rather than browning. Pat the veal dry before searing to get a good sear.
Cream Reduction
Reduce the cream sauce sufficiently to achieve a thick, velvety consistency. Avoid over-reducing, which can cause the sauce to split.
Mushroom Selection
While Cremini or button mushrooms are common, experiment with other varieties like porcini or chanterelles for a more intense flavor.
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