Hash browns
The rösti (incorrectly also: the rösti) is a potato specialty of German-speaking Swiss cuisine . The Alemannic pronunciation in Swiss German and in the southern Baden region is [ ˈrøːʃtɪ ] ("Röschti" - that is, with a long "ö" and "sch" instead of "s"); Instead of Rösti , the spelling Röschti can be found here and there. The long "ö" also applies to the Swiss High German pronunciation ([ ˈrøːsti ]).
description
The Rösti is a flat flat cake made from grated jacket potatoes (Gschwellti), fried in hot butter or fat in a pan , which is only bound by the starch contained in the potatoes. A mixture of raw and cooked potatoes can also be used. The classic Rösti can also be enriched with bacon (Emmentaler Rösti) . The Berner Rösti is - when it is already baked on both sides - pour a few tablespoons of milk over it and then roast it again on both sides until it is golden brown. The rösti is a classic accompaniment to Zurich sliced meat .
There are differences of opinion in Switzerland about the correct way to make hash browns, especially on the question of whether raw or pre-cooked potatoes should be used and which potato variety is best (floury ones are less suitable). If the rösti is a side dish to a meat dish with sauce, it must be absorbent; in this case it should preferably be made from pre-cooked potatoes.
Word origin
Rösti is a verbal abstract of Swiss German röschen 'roast' and originally referred to a whole range of different roasted dishes. Today's rosti is seen as shorthand for Härdöpfelrööschti ', in addition to it also, hash browns apple rosti , the pear rösti, the bread browns or eggs hash browns (, minced meat in butter and eggs fried' is) or were. The word Rösti is of Bernese-Solothurn origin; In other areas of Switzerland the dish was originally named praetlet / pröötlet Härdöpfel, praate / prootni Härdöpfel, pregleti Härdöpfel or also Härpflchoch and Brausi, Bräusi , all expressions meaning 'fried (potatoes)'.
Related dishes
The hash browns of American cuisine are related to the hash browns . There is also a similarity to the potato pancake used in German cuisine , which, however, is sometimes also bound with flour and egg. The basic recipe for the Spanish tortilla also consists of egg and potatoes. But since the potatoes are cut into slices there and not rubbed, the egg mass binds them. It is therefore a potato omelette .
In the Upper Vosges in France, a related dish, with or without the addition of flour and egg, is called râpés in the Romanesque dialect and Hartäpfelkiechle in the Upper Alsatian dialect. However, the râpés are smaller in shape and are therefore more reminiscent of the German potato pancakes. In the tourist season, râpés are on all the menus of mountain inns (Fermes-auberges) on the alpine pastures of the Vosges. In the rest of Lorraine, râpés or beignets râpés are mainly bound with flour and egg.
Röstigraben
The border between German- and French-speaking Switzerland is jokingly and ironically referred to as the Röstigraben . Under Romands also be in the vernacular German Swiss as Les Röschtis called, v. a. if they come across as stupid (or e.g. don't even bother to communicate in reasonably decent French - or at least in correct standard German and not just in Swiss German).
Web links
Individual evidence
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 82 .
- ↑ Schweizerisches Idiotikon , Volume VI, columns 1523 ff., Article Rȫsti II ( digitized version ).
- ^ Linguistic Atlas of German Switzerland , Volume V, Map 197; see. also commentary by Andreas Lötscher in the Small Language Atlas of German-speaking Switzerland, ed. by Helen Christen, Elvira Glaser and Matthias Friedli, Frauenfeld (later Zurich) 2010 (and reprinted several times).