The ‘Tatsch’ is another typical recipe which comes from the Graubünden canton; so basically next door to my region. This is actually a region I am enjoying more and more as it has a lot of recipes I really enjoy. The ‘Tatsch’ in my book is described as a kind of roasted spaezle which requires less time in the making. I had already tried this from a book I had at home and thought it was nice but that I would remake it with more flavour. I left the recipe aside for a while and did not really think about it any more until I saw the version from schweizerkaese.ch (recipe in German) and decided to try this one. I really liked the taste of this version and I particularly liked its light consistence. I totally recommend this recipe as it’s something easy and truly delicious. I will make this again and maybe add some herbs or even cooked vegetables?
Swiss Cheese Tatsch with Carrots
Recipe for 4
Prep time: 20 min + 30 min resting time
Cook time: 15 min
For the Tatch:
100 g flour
100 g grated hard cheese – I used Appenzeller but you can use another tasty hard cheese such as Gruyère
2 egg yolks
2.5 dl milk
1 tsp salt
2 egg whites
Butter for cooking
For the vegetables:
320 g peeled carrots
The zest of one lemon
1 ½ tbsp raisins
3 tbsp chopped parsley
1 large shallot or 2 small ones
1 tbsp rapeseed oil
Salt and pepper
For the tatsch:
In a bowl, stir together the flour, egg yolks, milk, cheese and salt to a smooth dough. Leave to rest for 30 min.
Whisk the egg whites to a peak.
Add the egg whites into the batter and fold delicately (do not over work the mass).
Melt the butter in a large, non-stick pan and pour to the batter. Cover and cook over a low heat to solidify and colour on one side. After about 10 min, turn around the tatsch with the help of a pan lid and cook second side. Cook until golden brown, for about 4-5 min. Break the tatsch up into pieces with the help of a couple of forks or a spatula.
While the tatsch is resting, you can prepare the carrots:
Cut the carrots and the shallot into strips about 4 cm long.
In a pan with 1 tbsp rapeseed oil, add the shallot to soften on a low fire for five minutes. Stir in the carrots, salt, pepper, lemon zest and a little water. Cover and cook on a low-medium heat for about 8 min, or until they have softened. Stir occasionally.
When ready add the parsley and raisins, stir and serve with the tatsch.