Recipe Bündner Spezialitäten
Alpine City Sushi
Ingredients (for 4 people)
- 300 g Alpine City cheese
- 250 g barley
- 6 dl light vegetable boullion
- 2 dl cream
- 6-8 slices of thinly sliced Dried Meat from Graubünden
- 4 large chard leaves
Put the barley on, add a little onion and deglaze with light vegetable boullion. Simmer on low heat until barley is soft, add cream, simmer for a few minutes until mixture is creamy and thick. Remove from the heat and leave to cool. At the same time, separate the chard leaves from the thick stem, blanch briefly in boiling salted water and cool in ice water (to preserve colour and flavour). Cut Alpine City cheese into sticks as long as possible, 1-2 cm thick, and wrap with very thinly sliced Dried Meat from Graubünden.
Moisten the base and spread the cling film on it (it should stick). Lay drained chard leaves on foil, spread warm barley cream about 1cm thick and about 15cm wide on top, place Alpine City cheese sticks in the middle and carefully roll up in cling film. Press the roll well so that no air bubbles form. For a nice round shape, roll up on both sides like a sweet. Chill for approx. 2 hours.
Cut 2-3 cm thick slices and serve with curd cream, wasabi or soy sauce.
Let your imagination run wild. The ingredients can also be rolled in a different order. Or you can colour the barley yellow with saffron.