This appetizing pie with an unappetizing name is a great way to use leftovers. Originating from the Swiss canton of Valais, cholera was first prepared in 1836 by the mountain people using whatever they had during an epidemic of the disease – potatoes, onions, leeks, bacon, cheese, and fruits – all packed together in a delicious pastry which was then baked in the oven.
The dish remained popular, and today bakeries sell it cold by the slice, while restaurants typically serve it hot as an appetizer. It is recommended to pair cholera with a green salad on the side.
Churer Fleischtorte is a traditional dish originating from Chur. It consists of a dough base and a meaty filling. The dough is usually made with a combination of flour, salt, butter, and cold water, while the filling is made with a combination of bacon or Bündner salsiz salami, onions, ground meat (pork, beef, or veal), leftover bread, milk, and red wine.
This savory pie can be flavored with chili, parsley, or marjoram. The pie shell is filled with bread cubes softened in milk, and a combination of bacon, onions, and ground meat cooked in red wine. The pie is then baked until nicely browned and it's ready to be enjoyed.
MAIN INGREDIENTS
Bölletünne is a traditional savory pie originating from Schaffhausen. Although there are lots of recipes for this specialty, the dough is usually made with a combination of flour, butter, salt, and cold water, while the filling consists of chopped onions, diced bacon, eggs, milk, breadcrumbs, nutmeg, salt, and black pepper.
The dough is rolled into a round pie pan, and it's left to cool in the refrigerator before it's sprinkled with breadcrumbs (in order to prevent a soggy bottom) and filled with a mixture of cooked onions and bacon and a mixture of beaten eggs, milk, and seasonings.
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