Plain in Pigna by the Rhaeto-Romans in Switzerland
Are you looking for a new dish to try out? Well then this is it! Our Rumantsch member organisation GiuRu from Switzerland has shared with us their delicious recipe for Plain in Pigna. The recipe lists the ingredients in Rumantsch and English, so you can even learn a little Rumantsch while cooking 😉
- 800 g truffels crius raw potatoes
- 3 rieblas carrots
- 1 tschagulla onion
- 75 g salsiz tagliau fin salsiz diced (or diced bacon)
- 75 g schambun criu raw ham, fine diced
- 50 g frina flour
- 2 dl latg milk
- 20 g pischada butter
- pinch rosmarin, sal e peiver rosemary, salt and pepper
Peel the potatoes and carrots, grate them with a grater and put it in a bowl. Add flour and mix it well. Cut onion into thin rings and add them too, together with salsiz and ham. Chopp rosmarin and spice it with salt and pepper.
Boil milk and butter together in a small pot and pour over the mixture. Put everything in a baking dish or baking sheet. Bake it in the oven at 180°C for 45 minutes.
Plain in pigna means «full in the oven» and is a typical Engiadine specialty and was baked on the embers inside.
Cussegl da la nona: Best served with apple puree.