Ghackets und Hörnli – one of THE classics in Switzerland
Course: Main CourseCuisine: SwissDifficulty: Intermediate
Ingredients
- Applesauce
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1.5 dl apple juice
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2 tbsp lemon juice
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2 tablespoons of sugar
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½ cinnamon sticks, as desired
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800 g apples, e.g. Boskoop, peeled, core removed, cut into pieces
- Ghackets
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butter for frying
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500 g minced meat (beef)
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1 onion, finely chopped
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1 carrot, in cubes
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100 g celeriac, in cubes
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3 tbsp tomato puree
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2½ dl red win
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2½ dl meat bouill
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1 tsp paprika
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1 bay leaf
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½ tbsp thyme leaves
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500 g Hörnli (Macaroni) Pasta
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100 g grated cheese, e.g. Emmentaler or Gruyère
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Salt, pepper, as needed
Directions
- Applesauce
- Bring all ingredients to a boil, cover and cook until soft for 10-15 minutes
- Remove the cinnamon, puree the apples with the liquid and let cool.
- Ghackets
- Heat the butter in a frying pan.
- Fry minced meat in portions for approx. 3 min., Take out
- Steam the onions, carrots and celery briefly in the same pan, briefly steam the tomato puree.
- Pour in the wine and stock, add the bell pepper, bay leaf and meat.
- Bring the sauce to the boil, cover and simmer for approx. 30 minutes
- Add thyme, season the sauce.
- Hörnli & Serve
- Cook the hornli al dente in the salt water, drain’
- Spread the applesauce in small bowls
- Arrange the hornli and Ghackets meat on plates
- sprinkle with cheese, garnish.
