Bernese plate
The Bernese platter is a traditional and sumptuous meat dish of the Bernese cuisine.
It consists of various meat and sausages as beef , smoked pork and beef tongue and smoked bacon , pork loin , Schüfeli , Gnagi , Bernese tongue sausage and pig's ears or tails, who cooked with juniper -gewürztem sauerkraut , acids beets , green and / or dried Beans ( dried beans ) and boiled potatoes are arranged and served on a large plate. However, the Bernese platter is not a one- pot dish ; the various meat ingredients and side dishes are each prepared or cooked separately.
The ingredients of the Bernese platter as well as their historical hour of birth are guaranteed. When the Bernese had put the French to flight at the Battle of Neuenegg on March 5, 1798 and returned victorious, a victory festival had to be organized in a very short time. To this end, the community contributed the best that their supplies could produce; Due to the late winter, mostly durable or preserved dishes, which were combined to the familiar plate.
Similar dishes are farmer's feast and slaughter plate .
Web links
- Andreas Heller: At the stove - Basel's Bern plate . In: NZZ Folio , issue 11/2008