Farmhouse cooking came from the mountainous central cantons, often referred to as the "primeval cantons". The dishes were mainly types of stews or hot pots based on local farm produce and cooked in a large pot over a low heat for several hours. They were sufficiently nourishing to sustain a whole family. The term "Stunggis" is used when all the vegetables have cooked for so long that they resemble a puree thick soup.
Ingredients: Serves 5 persons / Preparation times: 1 hr 15 minutes
750 g neck of pork, in pieces
40 g lard
150 g carrots,'en batons"
100 g leeks, roughly chopped
150 g french beans
150 g celeriac,"en batons"
150 g white cabbage,roughly chopped
100 g onions,chopped
500 g potatoes,in large cubes
700 g beef stock thyme,marjoram,chives and parsley,chopped.
Method:
Brown the meat in the fat,sweat for 10 minutes and season. Sweat the onions and the vegetables,except the leeks and potatoes. Add the stock,thyme and marjoram. Braise in a covered pan for 45 minutes,half way through cooking,Add the potatoes and leeks.Garnish with chives and parsley
Note: Serve this speciality in a rustic dish
Recommended wine: Dorin de la Cote or Salvagnin
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